Michigan
Department
of Agriculture
Food Establishment
Plan Review Manual
Food & Dairy Division
Michigan Department of Agriculture
PO Box 30017
Lansing, MI 48909
Ph: (517) 373-1060
Revised August,2004
Introduction
This manual is designed to assist in achieving greater uniformity in the plan review process by providing
technical assistance for design professionals, owners and others in the preparation of food service plans
and completion of the plan review worksheet. Individuals who have questions during the plan review
process should call the local health department or Michigan Department of Agriculture office that will
conduct the plan review. Agency contact information is available at: http://www.mda.gov/mda, Keyword:
Food Plan Review - Industry.
Plan review of food service establishments, retail food stores, and all other food operations, is a
high priority for Michigan Department of Agriculture and Michigan's local health departments.
A good review of plans helps to avoid future problems. By listing and locating equipment on floor plans
and diagramming specifications for electrical, mechanical and plumbing systems, potential problems can
be spotted while still on paper and modifications made before costly purchases, installation and
construction.
Food establishment plan review is recognized as an important food program component that allows:
 Regulatory agencies to ensure that food establishments are built or renovated according to current
regulations or rules
 Industry to establish an organized and efficient flow of food
 Regulatory agencies to eliminate code violations prior to construction
Who Must Submit Plans?
An application for a food establishment license must be submitted to the appropriate regulatory agency at
least thirty days before a new food business opens. An inspection must be conducted before a license
can be issued. When plans are required, these plans must be approved prior to construction or
remodeling! The agency conducting the plan review must complete the review within 30 business days of
receiving complete plans. Plan review fees vary among local health departments. The following
establishments are required to submit plans for review and approval:





Food service establishment (local health departments - fees vary).
Extended retail grocery (MDA - no added fee).
Special transitory food unit (local health departments or MDA - fees vary).
Mobile food establishment (local health departments or MDA - fees vary).
Other MDA-licensed retail establishments are encouraged to avail themselves of MDA for plan review
services at no added cost. (These fees have already been built into the license fees.)
The Michigan Food Law of 2000 and the 1999 Food Code, which is adopted by reference and is a
part of the Michigan Food Law, is used as a reference in completing this guide. To view the food
code, food law and other fact sheets go to:
http://www.michigan.gov/mda, keyword: MFLeduc, or call 517-373-1060 to request free single copies.
Defined words are Italicized in the text of the manual.
2
Table of Contents
Introduction
Suggested Changes
Plan Submittal
Plan Review Process
SOP's
Part 1
Part 2
Part 3
Part 4
Part 5
Part 6
Part 7
Part 8
Part 9
Part 10
Part 11
Part 12
Part 13
Part 14
Part 15
Part 16
Part 17
Part 18
Part 19
Part 20
References
Acknowledgements
Who must submit plans?
Form
Documents Required
Flow Chart
Standard Operating Procedure Instructions and Guidance
Menu
Consumer Advisories
Food Flow
Handwashing
Facilities to Maintain Product Temperature
Facilities to Protect Food
Water Supply & Sewage Disposal
Food Equipment & Installation
Dry Storage
Sinks
Warewashing Facilities
Hot Water Supply Requirements
Finish Schedule/ Floors, Walls & Ceilings
Toilet Facilities
Plumbing
Cross-Connection Control
Insect & Rodent Control
Lighting
Ventilation
Dressing & Locker Rooms
Garbage
Refuse Storage
Special Transitory food Unit (STFU)
Non-Smoking Area and Choking Poster
Definitions (Defined words are italicized in the text)
3
Page
Inside Cover
4
5
6
7
20
23
24
28
29
34
37
40
44
47
49
49
60
60
61
62
63
63
67
68
71
72
Suggestion Sheet
Food Establishment Plan Review Manual
Suggestions for changes to this plan review manual are welcomed from all users (i.e. food service
operators, architects, engineers and regulators, etc.). Revisions to documents are made periodically as
needed. Thank you for taking the time to submit your ideas.
Name: ______________________________
Phone: ___________________ Fax: _____________
Address: _____________________________________________________________
City, State, Zip: ________________________________________________________
E-mail: _______________________________________
Submit to:
Plan Review Specialist
Food Service Sanitation Section
Food & Dairy Division
Michigan Department of Agriculture
PO Box 30017
Lansing, MI. 48909
Fax: 517-373-3333
E-mail: walkers9@michigan.gov
For suggested changes, please list section specific location in document. You may list your suggestions
below or attach separate sheets. Please be specific and clear.
_____________________________________________________________________________________________
_____________________________________________________________________________________________
_____________________________________________________________________________________________
_____________________________________________________________________________________________
_____________________________________________________________________________________________
_____________________________________________________________________________________________
_____________________________________________________________________________________________
_____________________________________________________________________________________________
_____________________________________________________________________________________________
_____________________________________________________________________________________________
_____________________________________________________________________________________________
_____________________________________________________________________________________________
4
Food Establishment Plan Submission Instructions
Congratulations! You are proposing to build or remodel a food establishment in Michigan. Please submit
your plan review package to the local health department or Michigan Department of Agriculture regional
office that will be conducting the plan review. All of the following items must be completed and compiled
into a single package or the plan review may get delayed as additional material is requested. For further
information, see the plan review manual.
1. Plan Review Application
2. Any necessary plan review fees. Contact your local health department or regional MDA office
for the applicable fee.
3. Completed Plan Review Worksheet
 Worksheet and guidance manual copies are available from any health department, MDA Regional
Office or on the web at: http://www.michigan.gov/mda.
4. Menu
 If your facility does not have a formal, set menu, such as a school with a rotating menu, submit
representative sample menus or a list of foods offered for sale or service.
5. Standard Operating Procedures (SOP's)
 SOP's appropriate to your operation shall be submitted prior to opening. See the SOP instruction
sheet.
6. One Complete set of plans. (note: some local health departments require two sets of plans). Provide
scaled plans (1/4” per foot is a normal, easy to read scale). Show:
 Proposed layout, with equipment identified. Label sinks and prep tables with their intended use.
 Mechanical plan (i.e. make-up air systems, air balance schedule and cooking ventilation systems:
including hood, duct and exhaust fans).
 Plumbing: Sinks for handwashing, food preparation and dishwashing, dishmachines, hot and cold
water outlets, hot water equipment, water heater, sewer drains, grease traps and floor drains / sinks.
 Construction materials of such items as custom cabinets and any other built-in items.
 Interior room finish schedules.
 Lighting plan, indicating which lights are shielded.
 Site Plan, including:
Details of outside garbage storage area and containers, as well as exterior storage areas.
On-site water well and sewage disposal system data
7. Specifications
 Include manufacturer’s specifications for each piece of equipment. Minimum information for each
piece of equipment includes the following (note: the manufacturer's specification or "cut" sheet
typically provides most of this information):
 Type
 Manufacturer
 Model number
 Dimensions
 Performance capacity
 Indicate how equipment will be installed (i.e. on leg or wheels, fixed or flexible utility connections)
 Indicate which items are used equipment and what equipment is NSF approved or equivalent.
 Sanitation Standard Operating Procedures (SSOP’S): Include any available cleaning and
maintenance instructions for food processing, cutting and grinding equipment.
5
Plan Review Process Flow Chart
New Food Establishment/Remodeling/Conversion
Obtain plan review application package.
Applicant contacts regulatory agency that will conduct inspections.
This is either the local health department (LHD) or
Michigan Department of Agriculture (MDA) regional office.
Submit plans, equipment specification sheets, SOP's, menu & completed worksheet.
Review conducted by LHD or MDA and other agencies.
Also, obtain approvals for any on-site water supply or sewage disposal systems.
Provide additional information, if requested.
Plan Approval
CONSTRUCTION BEGINS*
Approved plans kept on-site during construction.
Revisions to approved plans must be
submitted in writing and approved.
Applicant applies for license 30 days prior to opening.
When requested, complete and submit air balance test report,
plus the mechanical department's approval of ventilation system.
Make appointment for pre-opening inspection
as required by the regulatory agency.
SOP's must be submitted and reviewed prior to opening.
Operational Approval
*Agencies have the authority to issue a stop work order when construction begins before plans are
approved.
6
Food Establishment Standard Operating Procedures
Who must have standard operating procedures?
 All new food establishments, except vending locations.
 Remodeled food establishments that change menu or operation.
What are standard operating procedures?
 Procedures specific to your operation that describe the activities necessary to complete tasks in
accordance with the Food Code. The procedures are used to train the staff members responsible
for the tasks.
 Three purposes for establishing SOP's for your operation are: to protect your products from
contamination from microbial, chemical, and physical hazards; to control microbial growth that
can result from temperature abuse; and to ensure procedures are in place for maintaining
equipment.
Why must procedures be submitted?
 Michigan's food law requires standard operating procedures to be established prior to opening.
How must procedures be developed?
 Procedures are mostly for use by managers and employees. Develop procedures in the
language, style and format best for the establishment. An English copy of the procedures is
needed for the plan reviewer.
 For those that need assistance, see the help section.
What procedures must all establishments submit?
 Handwashing.
 Personal hygiene, including cuts and sores.
 Preventing bare hand contact with ready-to-eat food (gloves, utensils, etc.).
 Employee illness.
 Purchasing food from approved sources.
 Cleaning and sanitizing food contact surfaces.
What procedures must all establishments submit when applicable to their operation?
 Cross-contamination prevention.
 Warewashing.
 Date-marking ready-to-eat, potentially hazardous food.
 Using time only (not time and temperature) as a method to control bacterial growth.
 Time and temperature control for thawing potentially hazardous food.
 Time and temperature control for cooking potentially hazardous food.
 Time and temperature control for cooling potentially hazardous food.
 Time and temperature control for reheating potentially hazardous food.
 Time and temperature control for hot holding potentially hazardous food.
 Time and temperature control for cold holding potentially hazardous food.
 Special transitory food units (SFTU's) only- water supply.
 Special transitory food units (SFTU's) only- wastewater disposal.
Once procedures are developed, where should they be sent and what happens to them?
 Procedures should be sent to the agency reviewing the plans as soon as they are ready.
 Procedures can be sent with the plans or may be sent later.
 Technically correct procedures must be in place by the pre-opening inspection.
 Plan reviewers will make sure the information in the procedures is correct. Be sure to leave
enough time to make corrections. Contact your plan reviewer for help.
 Procedures should be kept on-site and used by the person in charge and employees.
7
Standard Operating Procedure (SOP)
Writing Help
For establishments that need help in writing a standard operating procedure, this section
contains:
 Blank forms in a suggested format.
 Sample handwashing SOP.
 Suggested questions to answer, technical help and Food Code references for each
required SOP. Michigan has adopted the 1999 FDA Model Food Code as law in
Michigan.
8
Make copies as needed
Standard Operating Procedure
Establishment Name: _______________________________________________
Subject:
What will be done and who will do it?
Who will make sure it's done and how?
How should problems be fixed?
What records will be kept?
Created (Date):
Last Revised:
By:
By:
9
Standard Operating Procedure
Joe's Coney Dogs
SAMPLE
Subject:
Handwashing
What will be done and who will do it?
New employees must:
 Review this procedure.
 Watch the video "Effective Handwashing."
 Be trained by the team leader.
 Sign off on the new employee training checklist.
All employees must wash hands at labeled handsinks (2 in kitchen). DO NOT wash at dishwashing, food or mop
sinks. Handwashing steps are as follows:
 Use water as hot as you can stand.
 Soap hands and lower forearms.
 Scrub for 20 seconds.
 Rinse.
 Dry with paper towel.
When must all employees wash hands?
 At beginning of shift.
 After using toilet.
 After coughing, sneezing, using tissue or handkerchief, eating, drinking or using tobacco.
 Between touching raw food and ready-to-eat food.
 Between glove changes.
 After handling dirty dishes.
 After touching hair or any body part except clean hands and arms.
 During food preparation as often as necessary to prevent cross-contamination.
 After doing other activities that contaminate the hands, such as handling trash or chemicals.
Who will make sure it's done and how?
 Team leaders are expected to continually model appropriate handwashing practices for employees.
 Team leaders shall monitor employee handwashing.
 Dishwashing staff are to assure that handwashing stations, including bathrooms, are supplied with soap and
paper towels.
 Team leaders shall monitor handsinks at least once per shift to assure that sinks have the necessary supplies.
The day team leader shall assure that necessary supplies are in stock.
How should problems be fixed?
 Team leaders must immediately train and counsel employees who improperly or inadequately wash hands or
don't keep handsinks supplied.
 Team leaders must notify owner of any handwashing problems that can't be solved through training and
counseling.
What records will be kept?
 Complete new employee training checksheet.
Created (Date):
Last Revised:
6/15/04
By:
By:
Joe Dawton, Owner
10
For each standard operating procedure that may be required, questions to answer and technical
information are listed.
Handwashing
Questions to answer
 What training will employees receive?
 What training will supervisors receive?
 What is the correct way to wash?
 When should employees wash?
 Where should employees wash or not wash?
 Who will keep sinks supplied with soap and paper towel?
Technical Help (See Food Code 2-301.12; 2-301.14; 2-301.15)
 All handsinks in bathrooms and kitchens must be labeled with a sign. Washing hands at
dishwashing, mop or food sinks is not allowed.
 Handwashing steps are:
o use water as hot as you can stand
o soap hands and lower forearms,
o scrub for 20 seconds,
o rinse
o dry with paper towel or hot air dryer.
 Hand sanitizers can be used after washing hands. Hand sanitizers may not be used to replace
washing hands.
 All employees must wash hands:
o at beginning of shift,
o after using toilet,
o after coughing, sneezing, using tissue, eating, drinking or using tobacco,
o between touching raw food and ready-to-eat food,
o between glove changes,
o after handling dirty dishes,
o after touching hair or any body part except clean hands and arms,
o during food preparation as often as necessary to prevent cross-contamination, or
o after doing other activities that contaminate the hands, such as handling trash or
chemicals.
Personal hygiene
Questions to answer
 What personal hygiene steps are needed before an employee comes to work?
 What clothes or uniforms must employees wear to work?
 What must an employee do if they have a cut or sore on their hands, arms or face?
 Where can employees drink, smoke or eat?
 What employee training will be done?
Technical Help (See Food Code subpart 2-201.11(B)(2); 2-302.11; 2-303.11; 2-304.11; 2-401)
 Outer clothing of food employees must be clean.
 Any cuts, burns, boils, skin infections or infected wounds on a food handler should be covered
with a bandage. Cover bandages on hands with gloves. Food handlers with bandages may need
to be assigned to jobs that do not involve food contact.
 Eating, drinking or using tobacco can only be done in certain areas away from food or equipment.
Employees may drink in the food preparation area if the drink has a cover that does not have to
be touched (a cover and a straw often work well).
11
Preventing bare hand contact with ready-to-eat food
Questions to answer
 What ready-to-eat foods are served?
 How will hand contact with ready-to-eat foods be avoided? For each food, should an employee
use utensils, deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment?
 Are different types of single-use gloves needed for employees that do different jobs? Are only
vinyl gloves being used to eliminate allergic reactions from latex gloves?
 Is avoiding bare hand contact with some foods not feasible? If you answered yes, will ready-toeat food be touched with bare hands under a written policy that complies with the MDA Food
Law?
 What employee training will be done?
Technical Help (See Food Code 3-301.11 and 3-301.12)
 Ready-to-eat foods are foods that are edible without washing, cooking or additional preparation.
These are foods that are expected to be eaten as they are. Foods reheated per individual order
are considered ready-to-eat.
 Food handlers may not touch ready-to-eat foods with their bare hands. Food employees can
touch raw fruits and vegetables to wash them before they are cut.
 Some ways to avoid touching ready-to-eat food include using utensils, deli tissue, spatulas,
tongs, single-use gloves, or dispensing equipment.
 Suppliers make many different types of gloves. Some are loose and some are tight fitting. Some
have powder and some are powder-free. Some employees may have or may develop allergies to
latex gloves. Consult your glove supplier for assistance.
 Avoiding the handling of some ready-to-eat foods may not be possible. When food employees
must touch ready-to-eat food, the establishment must first have a 10-point written plan that meets
Michigan's Food Law, section 6151.
Employee Illness
Questions to answer
 What personal health information should be asked of applicants?
 What personal health information should be required from new hires and existing employees?
 How are employees trained to understand and report illness?
 When employees report illness, under what conditions should they be restricted from food
handling or excluded from the establishment?
 When can restricted or excluded employees return to work handling food?
 When must the health department be notified about an ill employee?
Technical Help (See Food Code subpart 2-201)
 The person in charge must notify the local health department when a food employee is diagnosed
with an illness due to any of the BIG FOUR: Salmonella Typhi (Typhoid Fever), Shigella
(Shigellosis), Escherichia Coli O157:H7, or Hepatitus A virus.
 Employees must report if they have any of the BIG FOUR. This includes applicants once they
have been made a conditional employment offer. Employees must report if they have diarrhea,
fever, vomiting, jaundice, sore throat with fever, or lesions containing pus on an exposed body
part. Employees must also report if they have been exposed to or are suspected of causing a
confirmed outbreak, of any of the BIG FOUR. They must also report if: a. they live with a
household member who has any of the BIG FOUR or b. if a household member works in or
attends a setting where any of the BIG FOUR have caused a confirmed outbreak.
 The person in charge must exclude from the establishment employees diagnosed with any of the
BIG FOUR.
 The person in charge must restrict or exclude employees with other symptoms. Restrict means
the employee may not work with food, clean equipment, linens, etc. Read Food Code subpart 22 Employee Health for more information.
 The Food Code contains model forms in Annex 7, which an employer can use.
 Contact the local health department when there are questions about handling an ill employee.
12
Purchasing food from approved sources
Questions to answer
 What are the approved sources that food can come from?
 What are sources of food that are unacceptable?
Technical Help (See Food Code 3-201.11-17)
 Buy only from suppliers who are getting their products from licensed reputable purveyors and
manufacturers who inspect goods and follow public health laws.
 Meat must be USDA inspected and/or graded.
 Home-prepared and home-canned food is not allowed.
 Wild mushrooms must be inspected.
 Uninspected wild game or wild caught fish is not allowed.
Cleaning and sanitizing food contact surfaces
Questions to answer
 What are the food contact surfaces in the establishment?
 What equipment must be cleaned in-place?
 How often do surfaces and clean-in-place equipment need cleaning and sanitizing?
 What chemicals will be used to clean and sanitize?
 What procedures will be used to clean and sanitize surfaces?
 What procedures will be used to clean and sanitize clean-in-place equipment?
 What employee training will be done?
Technical Help (See Food Code 1-201.10(9)(29); 4-501.114; 4-601.11; subparts 4-602&3; parts 4-7)
 Food contact surfaces are surfaces that food normally comes into contact with. Also, they are
surfaces from which food may drain, drip or splash into food or onto a food contact surface.
 Cleaning is the removal of food, soil, and other types of debris from a surface. Detergents are
cleaning agents that remove grease or fat associated with food residues. Cleaning does not, by
itself, consistently reduce contamination to safe levels.
 Sanitizing is an additional step that can only occur after a surface is already clean. Sanitizing
involves the use of heat or chemicals to reduce the number of microorganisms to safe levels.
 Procedures for cleaning and sanitizing equipment that cannot be immersed in a sink are often
highly specific to the piece of equipment. Food Code and manufacturer specifications should be
followed closely.
 Follow the manufacturer’s label and Material Safety Data Sheet (MSDS) for cleaners and
sanitizers used.
 Generally use a 3-step process on surfaces: 1. Wash, 2. Rinse, 3. Sanitize.
13
Cross-contamination prevention
Questions to answer
 What surfaces, pots, pans or utensils have both raw and ready-to-eat foods touch them?
 Do raw meats need special storage to prevent contamination of ready-to-eat foods?
 How do cooks taste foods during preparation?
 How will cutting boards be managed to prevent cross-contamination?
 How are fruits and vegetables cleaned and stored?
 How are in-use utensils stored?
 What employee training will be done?
Technical Help (See Food Code part 3-3)
Store and prepare foods to prevent contamination. Some methods of preventing cross-contamination
include:
 A utensil may not be used more than once to taste food that will be served or sold.
 Use separate equipment for each type of food. Separate beef, fish, lamb, pork and poultry from
each other unless intentionally mixing during preparation.
 Store food in package, covered container or wrappings.
 Clean visible soil from cans of food before opening.
 Properly manage cutting boards. Washing, rinsing and sanitizing cutting boards and food contact
surfaces between preparing raw and ready-to-eat foods is required. An option is to use colorcoded cutting boards to help prevent cross-contamination. For example, use red for meat, blue
for fish, green for vegetables. When using a surface for the same food for many hours, clean and
sanitize at least every four hours.
 Prepare raw and ready-to-eat foods at different times or in different areas.
 Separate washed fruits from unwashed fruits.
 Store food in this order in refrigerator.
Top shelf
Ready-to-eat-foods
Fish
Beef Roasts, Steaks
Ham, Pork Chops, Eggs
Ground Meat
Bottom shelf
Poultry
 Wash all fruit and vegetables thoroughly. Illnesses have been caused by contaminated produce.
It may be impossible to remove bacteria from items such as sprouts and green onions. Consider
not serving these raw.
 Wash melons and other fruits before cutting them. This prevents bacteria on the surface from
being transferred to the fruit in the middle.
 In-use utensils can be stored: a. in the food, b. in a running water dipper well, c. on a clean
surface, if the utensil and surface are cleaned and sanitized at least every four hours, d. in a
container of hot water (at least 140F). Container and utensils must be cleaned once every 24
hours.
 Don't let customers use soiled plates or silverware for refills at buffets.
14
Warewashing
Questions to answer
 What needs to be washed?
 How often do items need to be washed?
 Where does it need to be washed?
 What chemicals are used for washing and sanitizing?
 What are the set-up and washing procedures?
 What employee training will be done?
Technical Help (See Food Code parts 4-6 & 4-7)
 All pots, pans, utensils, silverware, plates, etc. need to washed, rinsed and sanitized after being
used.
 Employees need direction whether to wash items in a dishwashing sink or an automatic
dishmachine.
 Dishwashing sinks require the following steps:
o scrape food from dishes into disposal or garbage,
o wash in hot soapy water,
o rinse in clear hot water,
o sanitize by soaking in a chemical sanitizing solution, and
o air dry.

An approved chemical sanitizer must be used. Approved chemical sanitizers contain either
chlorine, iodine or quarternary ammonium. Follow manufacturer's instructions.
 Dishmachines must be operated per manufacturer's instructions. Dishmachine's sanitize using
either a hot water or chemical spray during the final rinse.
Date-marking ready-to-eat, potentially hazardous food
Questions to answer
 What food requires date-marking?
 What date-marking system will be used?
 What employee training will be done?
Technical Help (See Food Code 3-501.17)
 Certain unpackaged foods must be clearly marked to indicate the date by which the foods must
be consumed.
 This applies to foods that are potentially hazardous*, ready-to-eat and that will be held more than
24 hours.
 Potentially hazardous foods* that are reheated for immediate service also require date marking.
 Foods must be marked at the time of preparation, or in the case of a commercially processed
food, at the time that the container or packaging is opened in a retail facility.
 Date marking is not the same as the “last date of sale”? A “last date of sale” is required for
prepackaged perishable foods being offered for retail sale. Firms which package perishable
foods must identify the product’s suggested shelf life by use of a date based on both food safety
and quality characteristics. “Last date of sale” requirements are spelled out in Section 8107 of
the Michigan Food Law of 2000.
 Foods that do not require date marking are as follows:
o foods that are not ready-to-eat (example: raw chicken).
o foods that are not potentially hazardous (example: whole wheat bread).
o whole, unsliced portions of cured and processed lunchmeat or other meat food products
still remaining in the original cellulose casing after the casing is cut. Example: shelf
stable salami
o certain hard and semi soft cheeses identified by FDA that are not PHF (but may still
require refrigeration). http:\\vm.cfsan.fda.gov\~ear\ret-chdt.html
15
Using time only (not time and temperature) as a method to control bacterial growth
Questions to answer
 What foods does your establishment plan to use time as the only control for bacterial growth?
 What are the specific procedures that will be used?
 What employee training will be done?
Technical Help (See Food Code 3-501.19)
 Time only, rather than time in conjunction with temperature, can be used as a public health
control only for: a. working supplies of potentially hazardous food* before cooking, b. ready-to-eat
potentially hazardous food that is displayed or held for service or immediate consumption.
 The food must be marked with the time that is 4 hours past the time it is removed from
temperature control.
 The food must be served or discarded within the 4-hour limit. For example, a hamburger is
cooked and wrapped at 11:00 am, then held at less than 140F. The package must be marked
3:00 pm to show the time it must be sold or thrown away by.
 Time as a control may not be used when serving a highly susceptible population, such as hospital
patients or children in day care.
Time and temperature control for thawing potentially hazardous food*
Questions to answer
 What foods does your establishment thaw?
 What are the specific thawing procedures that will be used?
 What employee training will be done?
Technical Help (See Food Code 3-501.12; 3-501.13)
 Approved thawing methods are: a. In the refrigerator, b. submerged under running water 70F or
below, and c. while cooking. When thawed in a microwave, food must immediately be placed in
conventional cooking equipment.
Time and temperature control for cooking potentially hazardous food*
Questions to answer
 What foods or groups of foods must be cooked? For example, fish would be a group of foods.
 What is the minimum cooking temperature for each food or group of foods?
 How will temperature be checked?
 What employee training will be done?
Technical Help (See Food Code part 3-4)
Minimum internal cooking temperatures are:
Poultry, stuffing, stuffed meat or fish, casseroles, egg dishes, dishes combining raw and
cooked food. Potentially hazardous food cooked in microwave.
Ground or flaked meats
155F
Pork, beef and pork roasts, beef steaks, veal, lamb, commercially raised game animals, fish,
145F
foods containing fish, shell eggs for immediate service. See the Food Code, subpart 3-4 for
alternate cooking times for beef and pork roasts and ground meat.
Fruits and vegetables that are cooked for hot holding.
140F
Note: Cook to this temperature for at least 15 seconds
165F
16
Time and temperature control for cooling potentially hazardous food*
Questions to answer
 What foods or groups of foods must be cooled? For example, gravies and soups would be groups
of foods.
 What cooling procedures will be used for different foods or groups of foods?
 How will cooling times and temperatures be checked?
 What employee training will be done?
Technical Help (See Food Code 3-501.14-15)
 Cooked potentially hazardous food shall be cooled in two steps. Within 2 hours from 140F to
70F, then within 4 more hours from 70F to 41F.
 Food prepared from ingredients at room temperature shall be cooled to 41F within 4 hours.
 Cooling methods include:
o placing food in shallow pans.
o separating food into smaller or thinner portions,
o using rapid cooling equipment, (for example an ice paddle).
o stirring the food in a container placed in an ice bath.
o adding ice as an ingredient.
o other effective means.
 Cover food loosely or leave uncovered to help cool food faster.
 Discard food that has not been cooled in the required time.
 Don't use equipment to cool foods unless the equipment has the ability to cool the food in the
required times.
Time and temperature control for reheating potentially hazardous food*
Questions to answer
 What foods or groups of foods must be reheated?
 What reheating procedures and equipment will be used for different foods or groups of foods?
 How will reheating times and temperatures be checked?
 What employee training will be done?
Technical Help (See Food Code 3-403.11)
 When previously cooked food is reheated for hot holding, reheat to 165F for 15 seconds within 2
hours.
 Properly cooked food reheated for immediate service, such as the roast beef for a sandwich, may
be served at any temperature.
 Discard food that has not been reheated to 165F in 2 hours.
 Don't use equipment to reheat if the food can't be reheated to 165F in 2 hours.
Time and temperature control for hot holding potentially hazardous food*
Questions to answer
 What foods or groups of foods will be held hot?
 What hot holding equipment will be used for different foods or groups of foods?
 How will hot holding times and temperatures be checked?
 What employee training will be done?
Technical Help (See Food Code 3-501.16; 3-501.19)
 Use only hot holding equipment that can keep foods at 140F or higher.
 Stir foods often.
 Keep foods covered.
 Take food temperatures at least every 2 hours.
 Discard foods after 4 hours if they have not been held at or above 140F.
17
Time and temperature control for cold-holding potentially hazardous food*
Questions to answer
 What foods or groups of foods will be held cold?
 What cold-holding equipment will be used for different foods or groups of foods?
 How will cold-holding temperatures be checked?
 What employee training will be done?
Technical Help (See Food Code 3-501.16)
 Use only cold-holding equipment that can keep foods at 41F or lower.
 Keep foods covered.
 Take food temperatures at least every 2 hours.
 Discard foods after 4 hours if they have not been held at 41F or below.
Special transitory food units (SFTU's) only- Water Supply
Questions to answer
 Where will potable (drinkable) water be obtained from?
 How will the water connection be made?
 How will the individual fixtures or pieces of equipment be protected against backflow,
backsiphonage or cross-connection?
Technical Help (See Food Code part 5-1; subpart 5-202; subpart 5-205; and part 5-3)
 An adequate supply of potable water must be available on-site for cooking and drinking
purposes, and for cleaning and sanitizing equipment, utensils and food contact surfaces.
 Air breaks or air gaps in the waste drain lines is required for certain equipment. Certain water line
connections must have the proper type of protective device. Your plan reviewer can help answer
your questions on specific requirements.
Special transitory food units (SFTU's) only- Wastewater Disposal
Questions to answer
 How will you dispose of wastewater?
Technical Help (See Food Code part 5-4)
 Liquid wastewater (from sinks, ice machines, ice chests, mop water) must be properly
disposed of using a sanitary sewer or approved holding tank. Wastewater cannot be dumped into
storms drains, waterways or onto the ground.
18
*Which foods would be considered potentially hazardous?
Microorganisms generally grow rapidly in moist, high protein foods that have not been acidified or
otherwise further processed to prevent such growth. Examples of PHFs include, but are not limited
to:
 Animal foods that are raw or heat treated such as:
Milk or milk products including cheese and whipped butter
Meats including raw or partially cooked bacon
Shell eggs
Fish
Poultry and poultry products
Shellfish
 Food derived from plants that are heat treated including:
Onions (cooked and rehydrated)
Cooked rice
Soy protein products (example:tofu)
Potatoes (baked or boiled)
 Food derived from plants that consist of:
Cut melons, or
Raw seed sprouts.
 Garlic-in-oil, and other vegetable-in-oil mixtures that are not treated to prevent the growth and
toxin production of C. botulinum;
 Certain sauces, breads, and pastries containing potentially hazardous food (examples: meat,
cheese, cooked vegetables or cream)





What is Not a PHF?
An air-cooled hard boiled egg with shell intact;
A food with water activity of 0.85 or less;
A food with a pH of 4.6 or below when measured at 75°F;
A food in a hermetically sealed container commercially processed to achieve and maintain
sterility;
A food for which laboratory evidence has demonstrated that rapid and progressive growth of
pathogens or the slower growth of C. botulinum cannot occur.
Food establishment managers are responsible for accurately determining which of the foods they serve or
sell are potentially hazardous and therefore require strict temperature control.
Assistance in determining if food meets these requirements is generally available from food industry
consultants, independent consulting laboratories certified to conduct microbiological testing of foods, and
university-based food scientists.
19
Part I/ Menu, Consumer Advisories & Food Flow
Worksheet Help
Question #
2 Thawing
Food Code
& Food Law*
FC 3-501.13
3 Cooking
Reheating
FC 3-401.11-12
FC 3-403.10-11
4 Hot & Cold Holding
FC 3-501.16
5 Ice
FC 3-202.16
FC 3-303.11-12
6 Time as a Control
FC 3-501.19
7 Cooling
FC 3-501.14-15
Guidance
1. Identify all potentially hazardous foods on the menu
that must be thawed.
2. Check the thawing methods to be used for each
food.
Note: Thinner foods (<1" thick) may consist of sliced
meats, individual hamburger patties, hot dogs, some
seafood, etc., Thicker foods (>1"thick) may consist of
roasts, a case of hamburger patties, chicken, frozen
pasteurized eggs, etc.
1. List the name of all cooking and reheating
equipment. Include tabletop equipment such as
rice cookers and microwaves. Steam tables should
not be used for reheating and should be listed
under #4.
2. Check whether each piece will be used for cooking
and/or reheating, whether it is new or used, and
whether it is listed by a third party testing
organization such as the National Sanitation
Foundation (NSF), ETL, etc. These firms test
equipment to determine if recognized sanitation
and construction standards are met.
1. List the name of all hot and cold holding equipment.
Examples include: steam tables, electric hot boxes,
insulated hot/cold boxes, salad bar units,
refrigerators, etc.
2. Check whether each piece will be used for hot
and/or cold holding, whether it is new or used, and
whether it is listed by a third party testing
organization such as the National Sanitation
Foundation (NSF), ETL, etc. These firms test
equipment to determine if recognized sanitation
and construction standards are met.
3. Note any equipment listed under question 3 that
will also be used for hot or cold holding.
Describe in as much detail as possible how, when and
where ice will be used to hold potentially hazardous
food cold. Use of ice off-site for catering can be
answered under question 9D.
Under very specific and limited circumstances, time
instead of temperature may be used to control bacterial
growth. A careful reading of the relevant food code
section is recommended before making a proposal.
You must prepare and submit a standard operating
procedure for each food item where time as a control is
proposed.
1. Identify foods from the menu that will be cooled
after cooking for later service.
2. Determine and list the cooling method(s) for each
food.
20
8 Bare Hand Contact
FL 289.6151
Unless a written alternative plan is developed and
FC 3-301.11
implemented, there can be no bare hand contact with
ready-to-eat foods. List the methods you will use to
Washing Fruit/Veges
FC 3-302.15
Date Marking
FC 3-501.17
avoid bare-hand contact.
9 Catering
Numerous
*FC = FDA 1999 Model Food Code. *FL = Michigan Food Law of 2000.
To view the food code, food law and other fact sheets go to: http://www.michigan.gov/mda, keyword:
MFLeduc, or call 517-373-1060 to request single free copies.
MENU
The menu is an integral part of the plan review process. The menu or a listing of all of the food and
beverage items to be offered at the food establishment must be submitted by the applicant with the
submission of all other plan review application documents. A facility, such as a school, that has a large
rotating menu cycle, may provide a representative listing of the types of items served.
As with the inspection process, the plan review process focuses on the food and what will happen to the
food. The source and quantity of food to be served will be reviewed along with the preparation and postpreparation operations and the proposed storage practices.
Food preparation processes will be evaluated to determine the types and volumes of foods to be
prepared. Special attention is given to the review of complex food processes, which will involve:
 Multiple ingredients being assembled or mixed
 Potentially hazardous foods
 Foods that will be prepared or held for several hours prior to service
 Foods requiring cooling and reheating
 Multiple step processing (passing through the critical temperature zone, 140ºF to 41ºF more
than once).
The style of food service will also be reviewed. The style of food service may be cook-to-order (cookserve), self-service (buffet or salad bar), service of pre-packaged foods, service of large volumes of food,
food preparation requiring multiple steps and handling, etc.
Menu evaluation involves the review of food sources, categories of foods and their required preparation,
such as:
 Approved and inspected food source
 Thin meats such as poultry, fish, eggs, hamburgers, sliced meats, & fillets
 Thick meats and whole poultry (roast beef, whole turkey, whole chickens, & hams)
 Cold processed foods (salad, sandwiches, vegetables, etc.)
 Hot processed foods (soups, stews, casseroles, etc.)
 Bakery goods
This system is useful since the critical control points for each process remain the same regardless of the
individual menu ingredients. The menu for a food establishment dictates the space and equipment
requirements for the safe preparation and service of various food items. The menu will determine if the
proposed receiving and delivery areas, storage area, preparation and handling areas, and thawing,
cooking, and reheating areas are available and adequate to handle the types and volumes of foods being
served. With a proper understanding of the menu, the plans for food establishments can be reviewed to
assure that the food items proposed can be protected during the service operation.
Consumer Advisories
Consumer Advisories are required for food establishments serving undercooked raw animal products.
View a guidance document at: www.michigan.gov/mda keyword: MFLeduc, or call your inspecting agency
for a copy.
21
Food Flow
Why analyze flow?
The flow of food through a kitchen can greatly affect food safety. Contamination of ready-to-eat (RTE)
foods can occur with poor food flow, such as when raw meat and seafood are prepared on the same table
that is used to assemble sandwiches. Soil and bacteria from a dirty dish or seafood processing area can
also be moved to other areas when employees must routinely enter these areas. Your plan reviewer
needs to understand how the menu will be prepared in the physical facilities proposed.
Flow may be in a straight "assembly" line format or be organized to move food through departments that
perform different functions. A well laid-out flow provides safer and more efficient food preparation.
Mapping out your proposed flow may help you better identify problems with your layout.
What do I need to do?
You are being asked to be ready to discuss the flow of food from delivery through service. Depending
upon the complexity of your menu, your plan reviewer may schedule a consultation to discuss
food flow with you.
Use your floor plan layout to think through your food production processes.

Determine the flow from the receiving door, through storage, preparation, cooking, assembly
and hot holding, ending with the customer. Also think through how solid waste and soiled
dishes and utensils will move through the facility. Be ready to discuss such items as:
 Which sinks and preparation tables will be used for washing and prepping vegetables,
meat and seafood?
 What items will be stored in working refrigeration units?
 Is there adequate separation between raw and ready-to-eat foods in storage and
during preparation?
 How will cooks and preparation staff avoid contaminating ready-to-eat foods with
juices and bacteria from raw meats and seafood?
 Do flow patterns change during different times of day?
How will this information be used in the review process?
A plan reviewer not only reviews whether the physical facilities comply with the food code, but also
visualizes the number and types of food being prepared, along with how food and people will move
through the facility. The reviewer can help you determine food code violations that will or may be created
by the proposed layout.
In analyzing food flow, the plan reviewer will:
 Try to gain an understanding of how food, dishes and solid waste will move through the facility.
 Look for points where cross-contamination of bacteria from raw to ready-to-eat foods may occur.
 Determine where soiled dishes, solid waste, outside dirt or mop water may contaminate ice, food or
preparation areas.
When areas of concern are found, one of the following may occur:
 A change will be required.
 A change will be recommended.
 A standard operating procedure (SOP) will be required to address how contamination will be avoided
using the existing plan.
 You may be given an option of either making a plan change or developing a SOP.
22
Part 2/ Handwashing
The Centers for Disease Control has identified poor personal hygiene by food employees as a major cause
of foodborne illness in the United States. Proper handwashing is a critical step in preventing bacterial and
viral contamination of food. The number and placement of handsinks is a major focus of the plan review
process. Giving careful thought to handsink locations can prepare your facility for enhanced food safety and
prevent delays in the plan review process. Reading the following food code sections that relate to
handwashing is highly recommended: 2-3, 5-202.12, 5-203.11, 5-204.11, 5-205.11, 6-301.11-20 and 6501.18.
Each handwashing sink shall be provided with hot and cold water tempered by means of a mixing valve or a
combination faucet to provide water at a temperature of at least 110F. Any self-closing, slow-closing or
metering faucet shall be designed to provide a flow of water for at least 15 seconds without the need to
reactivate the faucet.
Handwashing sinks shall be of sufficient number and conveniently located for use by all employees in food
preparation, food dispensing and utensil washing areas. Handwashing sinks shall be easily accessible and
may not be used for purposes other than handwashing.
Splashguard protection is required if spacing to adjoining food, food preparation, food contact surfaces, and
utensil washing area surfaces (drainboards) is within 18". Splashguards shall not hinder access to the
lavatory, should extend from the front of the sink to 12" above the rim of the sink and be easily cleanable.
Provide a separate handwashing sink; disposable towels;
supply of hand cleaning agent; and waste receptacle for
each food preparation area, utensil washing area, and
toilet room (required number based on law). Sinks used
for food preparation or for washing equipment or utensils
shall not be used for handwashing.
When locating handwashing sinks, follow
these guides whenever possible:
 provide a sink close to each employee work station
 keep sinks within the employee's line of sight
 keep a handsink near the flow of food
 make sinks easily available for those handling both
raw and ready-to-eat foods.
A sign or poster that notifies food employees to wash their
hands shall be provided at all handwashing sinks used by
food employees and shall be clearly visible to
food employees.
23
Part 3/ Facilities to Maintain Product Temperature
Worksheet Help
Question #
85
Refrigerated Storage
Food Code
& Food Law*
FC 3-501.14-16
Guidance
Adequate refrigeration must be provided to cool and
hold cold potentially hazardous foods at 41ºF or less.
Walk-in Refrigerator
1. List the number or name for each walk-in
refrigerator and freezer. This should be the same
number or name used on the plans.
2. List the interior usable height of each walk-in.
For example, for a unit with a 7' ceiling, the
usable height would be 5.5' if the bottom shelf is
6" off the floor and storage will stop 1' from the
ceiling.
3. List the interior length and width of each unit.
Upright Refrigerators
1. List the number or name for each upright or
reach-in refrigerator and freezer unit that is
provided for storage. Do not list working,
preparation and line refrigerators.
2. List the interior depth, width and height of each
unit.
*FC = FDA 1999 Model Food Code.
*FL = Michigan Food Law of 2000.
To view the food code, food law and other fact sheets go to: http://www.michigan.gov/mda, keyword:
MFLeduc, or call 517-373-1060 to request single free copies.
Hot-holding and cold-holding facilities shall comply with the requirements of the FDA 1999 Food Code.
Food equipment that is certified by an American National Standards Institute (ANSI)-accredited
certification program (i.e. NSF, UL, ETL) will automatically be accepted as complying with the Food Code,
provided equipment is in good condition and has not been altered or modified.
Refrigeration Facilities Sizing and Design
The plan review for storage needs to assure adequate refrigeration facilities for the proper storage,
transportation, display, and service of potentially hazardous foods. Specific refrigeration needs will be
based upon the menu, number of meals, frequency of delivery, and amount of preparation done in
advance of service. All refrigerators must be capable of maintaining potentially hazardous foods (PHF) at
41F or below.
If potentially hazardous foods are prepared a day or more in advance of service, a rapid cooling
procedure capable of cooling potentially hazardous foods from 140F to 41F within 6 hours (140F to
70F in 2 hrs. & 70F to 41F in 4 hrs.) should be provided. The capacity of the rapid cooling facilities
must be sufficient to accommodate the volume of food required to be cooled to 41F within 6 hours.
Provide point-of-use refrigerators and freezers at workstations for operations requiring preparation and
handling of potentially hazardous foods. Refrigeration units, unless designed for such use, should not be
located directly adjacent to cooking equipment or other high heat producing equipment which may tax the
cooling system's operation.
24
Calculating Total Refrigerated / Freezer Storage Needs.
To plan reserve storage, the following needs to be considered: menu, type of service, number of meals
per day, number of deliveries per week and adequate air ventilation in the area where refrigeration
system will be located. The following are suggested formulas to establish required reserve storage (note:
only 40% of any walk-in unit actually provides usable space). The following formulas do not include
space for storing equipment /utensils, cleaning supplies, maintenance supplies, promotional items, etc.
Formula 1 - Based on seating
This formula is simpler to calculate than formula 2, but has limitations. It should not be used for facilities
with no seating, when a facility caters or whenever the seating is not representative of the volume of food
served. It is also not suitable for facilities proposing reach-ins as storage units.
Total Interior Walk-In Storage Volume Needed:
Number of serving periods x number of seats x 0.5 x 1.25 (for establishments with drive-up facilities)
One serving period should be allotted for each of the following: breakfast, lunch, dinner, late night and
24- hour service.
Example:
Fast food establishment, open from 7:00 am to 11:00 pm (4 meal periods), 90 seats, drive-up window.
4 meal periods
X
90 seats
x
0.5 X
1.25
= 225 square feet
Formula 2- Based on meals served between deliveries
Total Interior Walk-In Storage Volume Needed:
Vol. per meal (Cu. ft.) x number of meals
.40
Below are estimated typical meal volumes for each of three types of refrigerated storage:
Meat, Poultry and Seafood
= .010-.030 Cu. ft. per meal
Dairy
= .007-.015 Cu. ft. per meal
Vegetables and fruit
= .020-.040 Cu. ft. per meal
Thus for a restaurant serving 1000 meals between deliveries (assume a minimum of 4 day storage) the
following storage capacities are needed:
Meat refrigerated storage
=
.030 Cu. ft./meal x 1000 meals
.40
= 75 Cu. ft.
Vegetable refrigerated storage
= .040 Cu. ft./meal x 1000 meals
.40
= 100 Cu. ft.
Dairy refrigerated storage
= .015 Cu. ft./meal x 1000 meals
.40
= 37.5 Cu. ft.
To calculate the interior storage space (in square feet) required for the above example, divide the volume
(Cu. ft), in each case, by the usable interior height of the unit. Example:
For meat refrigerated storage
=
75 Cu. ft.
6 ft. (height)
=
= 12.5sq. ft.
Interior floor area would have to be 12.5 sq. ft. to accommodate refrigeration storage of meat for 1000
meals.
25
To estimate total interior volume or space, add together the requirements for each type of food.
To convert interior measurements to exterior floor area, multiply by 1.25. Thus, for meat storage, in the
above example an exterior floor area = 1.25 x 12.5 sq. ft., or 15.6 sq. ft. would be needed.
Additional Recommendations for Refrigerated Storage Facilities
Shelving for walk-in and reach-in refrigeration units should be equipment that is certified or classified for
sanitation by an ANSI accredited certification program.
Interior finishes of walk-in and reach-in refrigeration units should be certified or classified for
sanitation by an ANSI accredited certification program.
All refrigeration units must have numerically scaled indicating thermometers accurate to + 3°F.
The temperature-sensing device must be located in the unit to measure air temperature in the warmest
part. All such thermometers should have an externally mounted indicator to facilitate easy reading of the
temperature of the unit. Refrigerators and freezers shall be capable of maintaining appropriate
temperatures when evaluated under test conditions of an ANSI accredited certification program.
Air circulation within refrigeration and freezer units should not be obstructed and should allow for an
even and consistent flow of cold air throughout the units.
Refrigeration unit maximum operating temperature (cabinet air) should be:
Type
Storage & display refrigerators
Refrigerated buffet units
Storage & display freezer
Max Temp
Cabinet air temp. 41°F
Food temp. 33-41°F
Cabinet air temp. 0°F
Food frozen
Max Compressor Operating Time
70%
80%
Rapid pull down refrigeration units must be capable of cooling cooked PHF’s from 140°F to 70°F
within 2 hours, and from 70°F to 41°F within 4 hours or less.
Approved coved juncture base around the interior and exterior.
Approved enclosure between the top of the unit and the ceiling if this space is twenty-four inches or less.
Fixed equipment shall be spaced to allow for cleaning along the sides and behind, or sealed to adjoining
equipment or walls.
Refrigeration units should not be installed exterior to the building if non-packaged foods will be
transported from the unit to the food establishment.
If the walk-in floors are water-flushed for cleaning or receive the discharge of liquid waste or excessive
melt water, the floors should be non-absorbent (i.e. quarry tile or equal) with silicone or epoxy
impregnated grout and sloped to drain. See part 12 for plumbing requirements for walk-in floor drains.
Walk-in freezer doors should be equipped with pressure relief ports.
All walk-in units should be constructed and installed in accordance with the 1999 FDA Food Code
and/or code requirements and bear the certification mark of an ANSI accredited organization (e.g. NSF,
UL, ETL).
Each walk-in unit shall be equipped with lighting that provides 10 foot-candles of light throughout the unit
when it is full of product.
26
Hot Holding and Reheating Facilities
The hot holding facilities must be capable of maintaining potentially hazardous foods at an internal
temperature of 140°F or above during display, service and holding periods.
Reheating equipment must be capable of raising the internal temperature of potentially hazardous foods
rapidly (within a maximum of 2 hours) to at least 165°F. Appropriate product thermometers will be
required to monitor the food temperature.
Sample Cold Storage Calculations
Walk-In Refrigerator & Freezer Space Estimate
Interior
Square feet of floor space, based on usable interior height
Meals*
cubic feet
4' ceiling
5' ceiling
6' ceiling
7' ceiling
500
46-106
12-27
9-21
8-18
7-15
1000
93-213
23-53
19-43
15-35
13-30
1500
139-319
35-80
28-64
23-53
20-46
2000
185-425
46-106
37-85
31-71
26-61
*Number of meals served between deliveries
or
Storage Reach-In Refrigerator & Freezer Space Estimate**
Meals*
Interior cubic feet
500
25-57
1000
50-113
1500
74-170
2000
99-227
*Number of meals served between deliveries
**Reach-in refrigerators and freezers only count toward the required refrigeration space if they are
storage units. Working units for short-term storage at cook lines and preparation areas should not be
included when calculating proposed storage.
27
Part 4/ Facilities To Protect Food
General Food Protection
Provide a separate food preparation area for handling, washing and preparing raw meat, fish, and poultry,
if served. Where portable cutting boards are planned, they should be color coded or labeled for specific
use.
Salad bars and sneeze guards shall
comply with the standards of an ANSI
accredited certification program (i.e. NSF
Standard 2).
Standard 2, in part, requires:
"Food shields shall provide a barrier
between the mouth of the customer and
unpackaged food. The maximum vertical
distance between a counter top and the
bottom leading edge of a food shield
shall be 14 in (350 mm). The bottom
leading edge of the food shield shall
extend a minimum horizontal distance of
7.0 in (175 mm) beyond the front inside
edge of a food well. The sum of a food
shield’s protected horizontal plane (X)
and its protected vertical plane (Y) shall
equal a minimum of 18 in (450mm).
Either X or Y may equal 0. Food shields
shall be transparent and designed to
minimize obstruction of the customer’s
view of the food. To protect against
chipping, exposed edges of glass shall
be protected by tight fitting channels,
stripping materials, or other means such
as rounding the edges of tempered
glass."
Food Shield
From NSF/ANSI Standard 2. Used with permission of NSF.
When patrons have access to ends of
units, the same shielding requirements
apply.
All food being displayed, served, or held must be adequately protected from contamination by the use of:
packaging; serving line, storage or salad bar protector devices; display cases; or by other effective
means, including dispensers.
Adequate facilities must be provided to promote good hygienic practices, sanitary food handling and to
minimize the potential of cross-contamination between ready-to-eat and raw products.
Running water dipping wells should be provided for the in-use storage of dispensing utensils where
frozen desserts are being portioned and dispensed.
Clean equipment and utensils shall be stored in a clean, dry location where they are not exposed to
splash, dust, or other contamination. This should be of particular concern at salad bars and waitress
stations.
28
Part 5/ Water Supply, Sewage Disposal & Grease Traps
Worksheet Help
Question #
Food Code
Guidance
& Food Law*
32-33
Water Supply
FC 5-1
See information below.
Sewage Disposal
34-35
FC 5-403.11
See information below.
*FC = FDA 1999 Model Food Code.
*FL = Michigan Food Law of 2000.
“
To view the food code, food law and other fact sheets go to: http://www.michigan.gov/mda, keyword:
E
MFLeduc, or call 517-373-1060 to request single free copies.
n
Enough potable water for the needs of the food d
service establishment must be provided from a source
constructed and operated according to law. Potable water from a municipal water supply is preferred
when available. A municipal water supply is considered a type I public water supply. The oversight
responsibility for these supplies is under the jurisdiction
of Michigan Department of Environmental Quality
V
(MDEQ). Other food service operations operate their water supplies from wells. These are considered
i
non-community type II public water supplies. These are also regulated under the authority of MDEQ, with
e and monitor these supplies for potential
the exception that local health departments survey
contamination.
w
” regulated as described in the following:
Establishments using an on-site water supply are
Noncommunity Public Water Supply Owner’s Guide
In 1974, out of concern for the quality of the water that we drink, Congress passed the Safe Drinking
Water Act. This Act gave the U.S. Environmental Protection Agency (EPA) responsibility for establishing
and enforcing drinking water quality standards nationwide. The Michigan Safe Drinking Water Act (Act
399) was enacted in 1976 and enables the Michigan Department of Environmental Quality to maintain
primacy (state authority) over the drinking water program in our state. Local health departments are
under contract with the Department of Environmental Quality to maintain local noncommunity programs
for the public water supplies of Michigan. The following information focuses on Noncommunity Public
Water Systems (PWS) at food establishments.
Definitions
A Noncommunity Public Water Supply (PWS) is defined as “a system that serves any nonresidential
facility that provides water for drinking or domestic purposes to 25 or more persons at least 60 days out of
the year, or has 15 or more service connections.” A Noncommunity PWS may be further broken down into
two categories dependent on the use of the systems.
Transient: a transient PWS is a supply that serves 25 or more different people a day at least
60 days of the year (or 15 or more service connections). Restaurants are considered to be
transient water supplies.
Nontransient: a nontransient PWS is a supply that serves the same 25 or more people at least
180 days of the year. Examples would include schools, industries, child care centers and office
buildings
Responsibilities of a Noncommunity Public Water Supply Owner
Maintain and operate water systems in a safe and sanitary condition.
Collect water samples to assess compliance with drinking water standards.
Notify the public in cases of noncompliance with standards or sampling requirements.
Obtain permits for construction or alteration of water well systems.
29
Maintain records for noncommunity water systems including sample results and correspondence
with health departments.
Submit payment for water samples and annual fees.
Sanitary Survey
A comprehensive inspection of the well and water distribution system is required every five years. This
assesses the potential for contamination to enter the water system. Appropriate sampling frequencies are
assigned. Water system deficiencies may increase the likelihood of contamination and are required to be
fixed. Water systems with a satisfactory inspection and sampling history can be assigned minimum
sampling.
Routine Sampling Requirements
Transient Supply
 Coliform bacteria - One sample required every three months unless reduced to once yearly,
based on satisfactory survey and sampling history.

Nitrate - One sample per year.
Nontransient Supply
 Coliform bacteria. One sample every three months unless reduced to once a year based on a
satisfactory survey and sampling history.
 Nitrate. One sample per year.
 Chemical: Metals, Volatile Organic Chemicals, Synthetic Organic Chemicals, Cyanide, and Lead
and Copper.
 Sample frequencies vary. Contact your local health department for your chemical sampling
frequency.
Permits
A construction permit is required prior to drilling or altering a noncommunity well. The permit is intended to
assure adequate well location with respect to isolation distance from sources of contamination, proper
construction methods and materials, and design criteria. Applications are obtained from your county
health department.
Record Keeping
Noncommunity water systems are identified by a seven-digit water supply serial number or WSSN. To
insure proper identification this number must be used with all correspondence and sample data submitted
to the county health department and laboratories.
Annual Fees
Annual fees are charged owners of all noncommunity water systems. These funds are collected by the
Department of Environmental Quality and distributed to county health departments in order to support
services provided to noncommunity facilities.
How Does This Benefit My Facility?



The fees allow the Department of Environmental Quality to maintain a state run program as
opposed to direct federal administration.
It allows more flexibility, including significant reductions in sampling that would not be available
in a federal program.
It results in a program that better serves public water system owners and the people of
Michigan.
30
For More Information
The environmental health staff at county/district health departments provides direct services to public
water supplies in their jurisdictions. Questions regarding owner’s responsibilities should be directed to
your local health department. Noncommunity program staff may be reached at the Drinking Water and
Radiological Protection Division in Lansing at 517-241-1370. Upper Peninsula inquiries may be directed
to 906-475-2045.
The Type II Noncommunity Water Supply web site address is: www.michigan.gov/deq, Programs: NonCommunity Water Supply
Sewage Disposal
All sewage, including liquid waste, shall be disposed of by a public sewage system, or by an on-site
sewage disposal system constructed and operated according to law.
When greater than 10,000 gallons per day of wastewater will be discharged to the ground or surface
water, a Michigan food establishment must obtain plan approval, plus a permit, from the appropriate
division of the Michigan Department of Environmental Quality. For discharges of this volume, sewage
treatment other than a septic tank and subsurface disposal system are usually necessary.
When less than 10,000 gallons per day of wastewater will be discharged to the ground, a Michigan food
establishment uses the Food Service Design Criteria (quoted in the section directly below) and found in
the publication “Michigan Criteria for Subsurface Sewage Disposal” April 1994, distributed by the
Michigan Department of Environmental Quality. Local health departments are typically responsible for
issuing permits for on-site sewage systems serving food establishments, utilizing the referenced criteria.
The requirements may change at any time. Please contact the local health department in the jurisdiction
where the establishment will be built to determine current design criteria and permit application
requirements. Increasingly, alternative types of sewage systems, other than the traditional septic tank
system, are being used. You may wish to discuss alternative system options with your local health
department.
Food Service Design Criteria
Review and evaluation of sewage systems serving restaurants has determined that utilization of septic
tank tile-field systems at restaurants requires a much more conservative approach to site evaluation,
design, and construction, if success is to be achieved. As a result of our investigations, we have come to
the following conclusions concerning these installations:
Soils suitability for installation of an on-site sewage disposal system serving a food service
establishment is much more critical. In normal situations soil textures such as fine sand, loam, and
sandy clay loam, are acceptable for utilization of on-site sewage systems under these criteria.
However, for food establishments, experience shows that only coarse sand, medium sand, loamy
sand and sandy loam are the types of soil to use if success is to be achieved.
The maximum acceptable application rate for design of sewage systems serving food service
establishments is critical, if success is to be achieved. Where as in normal situations, application
rates as high as 1.0 gallons per square foot per day are allowable, experience dictate application
rates of .25 gallons per square foot per day are warranted when designing systems for food service
establishments.
Experience has shown that even with additional precautions, design and construction system failure
is more frequent when sewage systems serve food service establishments. Accordingly, provisions
to provide more reserve area is warranted when new food service establishments are proposed.
31
In view of the aforementioned comments, sewage systems serving restaurants shall follow the following
design criteria:
 The application rate used to design the sewage system shall conform to the following table:
Soil Texture and
Permeability
Maximum Acceptable Application
Structure
Rate GPD/ft²
In/Hr
Min/Inch
Trench
Bed
Coarse Sand
6 or more
Less then 10
.5
.5
Medium Sand
Not
Loamy Sand
3-6
10-20
.33
Acceptable
Not Acceptable
Sandy Loam
2-6
10-30
.25
Only sites with sufficient area containing suitable soils to install an initial system and one replacement
system shall be Approved.
Design flows for restaurants shall be calculated using the following formula:
Design Flow = No. seats x No. seat turnovers x gallons per seat.
Gallons Per Seat = 5-10 gallons, based on the type of facility (fast food versus full-service
restaurant), type of equipment (paper service, versus dishes) and hours of operation.
Seat Turnover = A number based on the estimate of the type of business after discussion with
restaurant owner and design consultant, consideration of restaurant location, and consideration of
type of business.
Example 1: A full-service restaurant, located near a large retail mall, with 9 seat turnovers per day
and 100 seats.
100 seats x 9 seat turnovers x 10 gallons/seat = 9,000 gallons
Example 2: A fast food restaurant with 100 seats and 5 seat turnovers each day.
seats x 5 seat turnovers x 5 gpd = 2,500 gallons per day
Trench systems are preferred over bed systems.
Septic tanks shall be designed to provide a minimum of 72 hours retention. Either multiple tanks or a
multiple compartment tank shall be used. The first tank or compartment shall have a minimum capacity of
approximately 2/3 the total volume. Alternatively, separate plumbing with a grease interception device for
kitchen waste may be installed and septic tank capacity reduced to 24- hour retention time for a total
wastewater flow. Grease interception devices shall be designed in accordance with the Environmental
Protection Agency design manual on on-site sewage treatment and disposal.
Example 1: A full service restaurant generating a daily flow of 9,000 gallons per day without
Installation of a grease trap. An 18,000 gallon septic tank followed by a 9,000 gallon septic tank.
Example 2: A full service restaurant generating a daily flow of 9,000 gallons per day with a grease
interception device installed on the kitchen waste line.
32
A 6,000 gallon septic tank followed by a 3,000 gallon septic tank with a 14,000 gallon grease interception
device installed on the waste line. Grease interception device calculated as per formula on page 323 of
Environmental Protection Agency “Design Manual on On-Site Wastewater Treatment and Disposal
Systems”.
Grease Traps
The food code requires that grease traps, if used, be located to be easily accessible for cleaning. The
two traditional configurations for a grease trap are:
Locate a smaller grease trap inside the building to serve specific pieces of major grease
producing equipment (i.e. three compartment sink).
Locate a larger grease trap outside the building to collect grease from all kitchen grease
producing equipment.
Michigan Plumbing Code
Grease traps are required for new food establishments in Michigan if there are grease-laden wastes. The
code requires that the grease-retention capacity in pounds should equal at least twice the flow capacity in
gallons per minute. The Michigan Plumbing Code adopts the requirements of the 2000 International
Plumbing Code (IPC). Contact your state or local plumbing inspector regarding the applicability of these
requirements to a specific project.
Michigan Criteria for Subsurface Sewage Disposal
The Michigan Criteria for Subsurface Sewage Disposal, April 1994 require that, if used, a grease trap be
constructed in accordance with Environmental Protection Agency “Design Manual on On-Site Wastewater
Treatment and Disposal Systems”. This manual discusses only the sizing of large outdoor-type grease
traps and mirrors the plumbing code’s sizing requirements. An excerpt from the manual states:
8.2.4 Design
Sizing of grease traps is based on wastewater flow and can be calculated from the number and kind of
sinks and fixtures discharging to the trap. In addition, a grease trap should be rated on its grease
retention capacity, which is the amount of grease (in pounds) that the trap can hold before its average
efficiency drops below 90%. Current practice is that grease- retention capacity in pounds should equal at
least twice the flow capacity in gallons per minute. In other words, a trap rated at 20 gpm (1.3 l/sec)
should retain at least 90% of the grease discharged to it until it holds at least 40 lb. (18kg) of grease.
Most manufacturers of commercial traps rate their products in accordance with this procedure. More
detail and additional formulas may be found in the EPA manual.
Note: The Michigan Department of Environmental Quality warns that research shows grease traps are
only minimally effective in reducing the fats, oils and grease discharged to subsurface disposal systems.
To effectively reduce high organic strength fats, oils and grease and prolong life expectancy of
subsurface systems, aerobic pretreatment may be considered. Pretreatment, when properly designed,
constructed, operated and maintained has been proven an effective means to extend life expectancy.
FDA Water Use Data Guide - may be used in the absence of other formulas or information
Gallons Per Day
3 compartment sink:
49 gals. x # fills / day =
Floor wash: Mop bucket size
(gallons) x # fills / day =
General sanitation =
Gallons Per Day
Prep sink:
15 gallons. X # fills / day =
Full time employees
# x 30 gals. each =
Dishmachine
Gal/hour rating x
# meal periods =
Total Daily Usage =
##
##
30
33
##
##
##
###
Part 6/ Equipment And Installation
All equipment in food establishments should be certified or classified for sanitation by an ANSI accredited
certification program.
Equipment including ice makers and ice storage equipment shall not be located under exposed or
unprotected sewer lines, open stairwells or other sources of contamination.
The following equipment installation requirements will help to ensure proper spacing and sealing which
will allow for adequate and easy cleaning:
Floor Mounted Equipment
Whenever possible equipment should be mounted on approved castors or wheels to facilitate easy
moving, cleaning, and flexibility of operation. Wheeled equipment requiring utility services should be
provided with easily accessible quick-disconnects or the utility service lines should be flexible and of
sufficient length to permit moving the equipment for cleaning. Check with local fire safety and building
codes to ensure that such installations are acceptable.
Kitchen Equipment Mounted on Castors
Flexible Gas Connector with Keeper Chain
34
Floor-mounted equipment not mounted on wheels or castors with the above utility connections should be:
Sealed to the floor around the entire perimeter of the equipment (the sealing compound should be
pliable but not gummy or sticky, non-shrinking, retain elasticity and provide a water and
vermin-tight point); or
Installed on a solid, smooth, non-absorbent masonry base. Masonry bases and curbs should have
a minimum height of 2" and be coved at the junction of the platform and the floor with at least a
1/4"radius. The equipment should overhang the base by at least 1" but not more than 4".
Spaces between the masonry base and the equipment must be sealed; or
Elevated on legs to provide at least a 6" clearance between the floor and equipment. The legs
shall contain no hollow open ends.
Display shelving and refrigeration units, and display freezers may be exempt from the above.
For equipment not readily moveable by one
person, spacing between and behind equipment
must be sufficient to permit cleaning. Provide at
least 6" of clear unobstructed space under each
piece of equipment.
Top of Leg Closure
If all the equipment butts against a wall it must
be joined to it and/or sealed in a manner to
prevent liquid waste, dust and debris from
collecting between the wall and the equipment.
Plug
When equipment is butted together or spreader
plates are used the resultant joint must prevent
the accumulation of spillage and debris therein
and must facilitate cleaning.
Provide unobstructed and functional aisle and
working spaces between units of equipment. A
minimum 36" width is recommended.
All utility and service lines and openings through the floor must be sealed adequately. Exposed vertical
and horizontal pipes and lines must be kept to a minimum. The installation of exposed horizontal utility
lines and pipes on the floor is prohibited. Any insulation materials used on utility pipes or lines in the food
preparation or dishwashing areas must be smooth, non-absorbent and easy to clean. It is desirable that
switch boxes, electrical control panels, wall mounted cabinets, etc. be installed out of the cooking and
dishwashing areas. Electrical units, which are installed in areas subject to splash from necessary
cleaning operations or food preparation, should be watertight and washable.
35
Table Mounted Equipment
All table mounted equipment shall be:
Sealant

Sealed to the table or counter; or

Elevated on approved legs to provide at least a
4" clearance between the table or counter and
equipment and installed to facilitate cleaning; or

Easily moveable/ portable
4"
36"
Equipment open underneath, such as drain boards,
dish tables, and other tables should be installed 4"
away from the wall or sealed to the wall. Metal legs
of all tables and sinks in food preparation areas
should be made of stainless steel. The undershelves of food preparation tables should also be
made of stainless steel.
36
Part 7/ Dry Storage
Worksheet Help
Question #
86
Dry Storage
Food Code
& Food Law*
FC 3-305.11-12
Guidance
Some establishments have separate rooms for
storage of dry food and single-service items, while
others use shelving within the main preparation area.
If separate rooms are proposed for storage, list the
room dimensions requested. If various shelving units
are proposed, but there is no separate storage room,
list the dimensions of shelving proposed. For
example:
12' of 1.5' wide x 6' high shelving and
18' of 2' wide x 4' high shelving.
Note: Do not list shelving for toxic items and clean
utensils. If a portion of a store room will be used for
these items, please note the amount of the room set
aside for this use.
*FC = FDA 1999 Model Food Code.
*FL = Michigan Food Law of 2000.
To view the food code, food law and other fact sheets go to: http://www.michigan.gov/mda, keyword:
MFLeduc, or call 517-373-1060 to request single free copies.
The dry storage space required depends upon the menu, number of meals, quantities purchased, and
frequency of delivery. The location of the storeroom should be adjacent to the food preparation area and
convenient to receiving. Adequate ventilation should be provided. Ideally, the storeroom should be free
of uninsulated steam and water pipes, water heaters, transformers, refrigeration condensing units, steam
generators or other heat producing equipment. Temperatures of 50F to 70F are recommended.
Suggested formulas for estimating required storage space are:
Formula #1: Based on seating
Storage Area (ft²) = 0.5 ft² X # seats X # meal periods X 1.25 (for establishments with drive-up facilities)
Example: Assume a restaurant with 80 seats that serves 3 meal periods (breakfast, lunch and dinner).
Required storage area = 0.5 X 80 X 3 = 120 ft² store room
120 ft² store room x 30% usable space = 120 x 0.3 = 36 ft² of full height shelving in the store room
37
Formula #2: Based on meals served between deliveries
Storage Area (ft²)
=
Volume per meal x Number of meals between deliveries
Average height x Fraction of usable storeroom floor area
Volume per meal = 0.025 to 0.075 cu. ft. per meal served
Useful storeroom height = 4 to 7 feet
Storage time between deliveries = 3 to 14 days
Fraction of useable storeroom floor area = 0.03 to 0.6
Example: Assume 100 meals per day and a 10 day storage between deliveries = 1000 meals for which to
provide storage:
Required Storage Area
=
0.075 cubic feet x 1000 meals
5 feet x 0.3
=
50 ft.² store room
50 ft² of store room x 30% usable floor space = 50 x 0.3 = 15 ft² of full height shelving in the store room
Shelving can be constructed of suitably finished hard wood, durable plastic or preferably of corrosion
resistant metal. The highest shelf for practical use is 7' and the lowest one should be 6" from the floor.
Clearance between the shelves should be at least 15". Sufficient moveable dunnage racks and dollies
(with smooth surfaces, cleanable in case of food spillage or package breakage) should be provided to
store all food containers at least 6" above the floor.
Dunnage racks, pallets, etc. should be spaced sufficiently from walls to allow for vermin monitoring and
inspection. A space of 18" is recommended. Wooden shelving requires a higher level of maintenance
and is more conducive to vermin infestation. Food containers shall not be stored under exposed or
unprotected sewer lines or leaking water lines. Approved food containers with tight-fitting covers and
dollies should be used for storing bulk foods such as flour, cornmeal, sugar, dried beans, rice and similar
foods. Scoops are needed for each food storage container in use.
38
Meals*
Meals & storage room
Dry storage space need estimate
(Calculated at 0.30 usable storeroom floor area)
Square feet of store room
(based on usable room height)
4' usable height
5' usable height
6' usable height
500
10-31
8-25
7-21
1000
21-63
17-50
14-42
1500
31-94
25-75
21-63
2000
42-135
33-100
28-83
*Number of meals served between deliveries
or
Meals & shelving with no storage room
Dry storage space need estimate
Meals*
7' usable height
6-18
12-36
18-54
24-71
Square feet of shelving
(based on usable room height)
4' usable height
5' usable height
6' usable height
7' usable height
500
3-9
3-8
2-6
2-5
1000
6-19
5-15
4-13
4-11
1500
9-28
8-23
6-19
5-16
2000
13-38
10-30
8-25
7-21
*Number of meals served between deliveries
or
The following charts are based on seating and are not applicable if an establishment caters, has no
seating, has take-out or a drive-though window. Breakfast, lunch, dinner, service after 9:00 p.m. and 24hour service each count as one meal period.
Seating & storage room
Dry storage space estimate
Square feet of storage room based on seating
Number of seats
50
100
150
200
Number of meal periods (B=1, L=1, D=1, >9pm=1, open 24 hr. )
1
2
3
4
42-83
83-167
125-250
167-333
83-167
167-333
250-500
333-667
125-250
250-500
375-750
500-1000
167-333
333-667
500-1000
667-1,333
OR
Seating & shelving with no storage room
Dry storage space estimate
Square feet of shelving based on seating
Number of Seats
50
100
150
200
Number of meal periods (B=1, L=1, D=1, >9pm=1, open 24 hr.)
1
2
3
4
25
50
75
100
50
100
150
200
75
150
225
300
100
200
300
400
39
Part 8/ Sinks & Warewashing Facilities
Worksheet Help
Question #
Food Code
Guidance
& Food Law*
10 Dishwashing
FC 4-5 through 4-7
See information below
*FC = FDA 1999 Model Food Code.
*FL = Michigan Food Law of 2000.
To view the food code, food law and other fact sheets go to: http://www.michigan.gov/mda, keyword:
MFLeduc, or call 517-373-1060 to request single free copies.
Sinks
Be sure to check your plans to be sure you have included all of the following types of sinks:
 Handsinks (see part 2)
 Mop sink(s)
 Food preparation sink(s)
 Warewashing sink(s)
Food Preparation Sink
Provide separate areas to segregate food handling operations involving raw and ready- to-eat
products. For washing raw fruits and vegetables, it is advisable to provide a separate food
preparation sink with a minimum 18" drainboard.
Utility Facility
At least one utility sink or curbed cleaning
facility with a floor drain shall be provided for
cleaning mops or disposal of liquid wastes.
The water supply must be protected against
backsiphonage (see part 12). A properly sized
mop and broom rack shall be provided. All
toxic materials including cleaning compounds,
pesticides, sanitizers, etc. must be stored in an
area away from food preparation.
40
Manual Warewashing
For manual washing and sanitizing of utensils, provide a stainless steel sink with no fewer than 3
compartments. The sink compartments shall be large enough to hold the largest pot, pan or
piece of equipment. Each compartment shall be supplied with adequate hot and cold potable
running water. Integral drainboards of adequate size shall be provided on both sides of the sink
for cleaned and soiled utensils. When approved, 2 compartment sinks may be allowable under
certain conditions.
Drainboards, utensil racks, or tables large enough to accommodate all soiled and cleaned items
that may accumulate during hours of operation shall be provided for necessary utensil holding
before cleaning and after sanitizing.
Locate a floor drain in the immediate vicinity of the sink in areas where wet pots, utensils and
equipment are air-drying. Approved racks, shelves or dish tables are to be provided adjacent to
the warewash sink.
Provide adequate facilities for preflushing or prescrapping equipment and utensils.
An approved chemical test kit for determining sanitizer strength shall be available and used.
Working supplies of cleaners and sanitizers must be stored in an approved location. A
recommended storage location is on a wire shelf below the drainboard of the 3 compartment sink.
41
Mechanical Warewashing
The waste line for all mechanical
warewashing machines must not be
directly connected to the sewer line.
Except that the waste line may be
connected directly on the inlet side of
a properly vented floor drain when the
floor drain is within 5' of the
warewashing machine and the drain
line from the machine is properly
trapped and vented.
Adequate facilities shall be provided to
air dry washed utensils and equipment.
Storage facilities shall be provided to
store cleaned and sanitized utensils
and equipment at least 12" above the
floor on fixed shelves or in enclosed
cabinets protected from splash, dust,
overhead
plumbing
or
other
contamination.
Max.
5'
Trap
An adequate facility for preflushing or
prescrapping shall be provided on the
soiled dish side of the dishwashing
machine.
Warewashing Machine with a
Direct Waste Connection
Drainboards shall be provided, be of
adequate size for the proper handling
of utensils, and located so as not to
interfere with the proper use of the
warewashing facilities. Mobile dish
tables may be acceptable for use in
lieu of drainboards.
Chemical Warewashing
Chemical warewashing machines shall meet nationally recognized standards and be certified or
classified by an ANSI accredited certification program. The installation must conform to
applicable code requirements. Among the specific requirements for the installation of an
approved chemical warewashing machine are the following:
The chemical sanitizing feeder must meet nationally recognized standards and be
certified or classified by an ANSI accredited certification program and be compatible
with the specific make and model of machine in question.
An approved chemical test kit for determining sanitizer strength shall be available and
used.
A visual flow indicator must be provided to monitor the operation of the sanitizing
agent feeder. Other indication devices such as audible alarms may also be used. The
flow indication devices must be installed so as to be conspicuous to the operator. A
clear tube in which the chemical flows through is not acceptable.
42
Adequate facilities shall be provided to air dry washed utensils and equipment. Storage facilities
shall be provided to store cleaned and sanitized utensils and equipment at least 6" above the
floor, protected from splash, dust, overhead plumbing or other contamination; on fixed shelves; or
in enclosed cabinets. The plan must specify location and facilities used for storing all utensils and
equipment.
Warewashing / Utilizing Hot Water Sanitization
A commercial warewashing machine for mechanical warewashing utilizing hot water for
sanitization must be in compliance with the standards of an ANSI accredited certification
program. The installation and required accessories shall be in conformance with local applicable
plumbing codes. An approved maximum registering thermometer or high temperature test papers
shall be available and used.
If the detergent dispenser or drying agent dispenser is not equipped with an integral backflow
prevention device, the installation point of the dispenser shall be below the vacuum breaker on
the warewashing machine.
43
Part 9/ Determining Hot Water Supply Requirements
Worksheet Help
Question #
80
Hot Water Using Fixtures
Food Code
& Food Law*
FC 5-103.11
81-83
Proposed Water Heaters
FC 5-103.11
Guidance
Identify and list all equipment that will be supplied
with hot water.
When multiple separate water heaters are provided
indicate which water heater serves which fixtures.
Unless otherwise stated, a gas water heater will be
assumed to be 75% efficient. A higher efficiency
water heater will lower the necessary water heater
size.
*FC = FDA 1999 Model Food Code.
*FL = Michigan Food Law of 2000.
To view the food code, food law and other fact sheets go to: http://www.michigan.gov/mda, keyword:
MFLeduc, or call 517-373-1060 to request single free copies.
The hot water supply shall be sufficient to satisfy the continuous and peak hot water demands of
the establishment. Hot water for handwashing shall be of a temperature of at least 110F. Hot
water for mechanical dishwashing must be 150F-165F for washing and 165F-180F for
sanitizing. The temperature of the wash solution in spray-type warewashers that use chemicals to
sanitize may not be less than 120F. The water temperature for manual hot water sanitization
must be at least 171F. For purposes of sizing the hot water generating capability, assume a
supply temperature requirement of 140F to each fixture and to the mechanical dishwashing
machines. In the absence of specific hot water usage figures for equipment, the following chart
may be used to provide an approximation:
Equipment Type
Gallons Per Hour (GPH)
High
Low
15
15
20*
15*
40*
30*
60*
45*
45
45
20
20
25
25
60
60
5
5
10
10
15
15
10
10
5
5
5
5
50
50
45
45
60
60
20
20
15**
5**
Vegetable sink
Single pot sink
Double pot sink
Triple pot sink
Pre-rinse for dishes-shower head type
Bar sink-three compartment
Bar sink-four compartment
Chemical sanitizing glasswasher
Lavatory
Cook sink
Hot water filling faucet
Bain-marie
Coffee urn
Kettle stand
Garbage can washer
Nine and twelve pound clothes washer
Sixteen pound clothes washer
Employee shower
Mop Sink
High - To be used when multi-use eating utensils are utilized
Low - To be used where single service eating utensils are utilized.
44
*Gallons necessary to fill sink compartments can be calculated for a specific sink to make gallon
per hour hot water estimates more accurate. A sample calculation for a 3 compartment sink is
show below.
Calculate the Volume for each Sink Compartment
Volume = Length x Width x Depth
21" x 18" x 14" = 5292 cubic inches
Convert Cubic Inches to Cubic Feet
Cubic inches  1728 = cubic feet
5292  1728 = 3.06 cubic feet
Convert Cubic Feet to Gallons
Cubic feet x 7.48 = gallons
3.06 x 7.48 = 22.89 gallons per compartment
Multiply x Number of Sink Compartments
22.89 x 3 sink compartments = 68.67 gallons to
fill this 3 compartment sink once.
**Number of mop sinks in a facility may not be representative of water usage.
maximum number of times a mop bucket is filled per hour X 5 gallons per fill.
Determine
One way to estimate the projected hot water demand (gallons per hour final rinse) of mechanical
warewashing machines, pot and pan washers and silverware washers, is to refer to the
manufacturers’ specification sheet for the particular make and model of the machine. MDA
supports using as little as 70% of rated gph for facilities that use warewashing machines only
occasionally.
To determine the required capacity and recuperative rate of the hot water generating equipment,
it is necessary to calculate the demand in gallons per hour (gph) and determine the temperature
rise required (assume an incoming water temperature of 40F to the food establishment unless
specific data are available) for each piece of equipment. These figures can then be converted to
BTU's (for gas fired heaters) or KW (for electrical heaters). The required BTU or KW capacity of
the heater will then be determined by adding up the individual BTU or KW requirements for each
piece of equipment.
Note: To calculate BTU's or KW's, use the following formulas: (1 gallon of water = 8.33lbs)
For gas heaters (in BTU's):
Required BTU =
Gallons per hour of water x Temp. rise x 8.33
.75 (operating efficiency)
For electrical heaters (in KW):
Required KW =
Gallons per hour of water x Temp. rise x 8.33
3412 (BTU’s per KW)
The following example will illustrate of the above method of approximating the size of the hot
water heater needed for specified equipment:
Gallons Per Hour
Temperature
Equipment
Demand from Chart
Required
Temp. Rise
3 Compartment sink
60
140F
100F
60 (gph) x 100 degree temp. rise x 8.33
= 66,640 BTU's OR
.75 (operating efficiency)
60 (gph) x 100 degree temp rise x 8.33
= 14.65 KW
3412 (BTU’s per KW)
Assume an incoming water temperature of 40F into the food establishment.
45
Equipment
Hand sink
Gallons Per Hour
Demand from Chart
5
Temperature
Required
110F
5 (gph) x 70 degree temp rise x 8.33
.75 (operating efficiency)
= 3,887 BTU's
5 (gph) x 70 degree temp rise x 8.33
3412 (BTU per KW)
= 0.85 KW
Temp. Rise
70F
OR
This example assumes an incoming water temperature of 40F into the food establishment.
For the above example, the total demand in BTU's or KW for the primary hot water heater would
be:
3 Compartment sink=
Hand sink=
TOTAL DEMAND=
66,640 BTU
3,887 BTU
70,527 BTU
Equipment
Booster heater for hot water sanitizing
Mechanical warewasher
or
or
or
14.65 KW
0.85 KW
15.5 KW
Gallons Per Hour
Demand from Mfgr.
64
64 (gph) x 40 degree temp rise x 8.33
. 75 (operating efficiency)
= 28,433 BTU's
64 (gph) x 40 degree temp rise x 8.33
3412 (BTU per KW)
= 6.2 KW
Temp.
Required
180F
Temp.
Rise
40F
For mechanical warewashing, assume a hot water demand based on a primary rise in
temperature to 140F. A booster heater must then be provided to boost the required gph
demand an additional 40F to attain the required 180F final rinse temperature.
Note: Multiply the total gallons per hour by 34% then multiply by 1.1 to determine necessary
minimum storage capacity. Regardless of the minimum shown by the calculation, a hot water
storage capacity of 40-50 gallons is typically required.
Example: 189 gph needed for facility X 0.34 X 1.1= 71 gallons of storage necessary.
46
Part 10/ Finish Schedule
Worksheet Help
Question #
17-31
Room Finishes
Food Code
& Food Law*
FC 6-1
FC 6-201.11-18
Guidance
See information below.
*FC = FDA 1999 Model Food Code.
*FL = Michigan Food Law of 2000.
To view the food code, food law and other fact sheets go to: http://www.michigan.gov/mda, keyword:
MFLeduc, or call 517-373-1060 to request single free copies.
Interior Finishes:
1. Enamel coated steel (or other corrosion resistant surface)
2. Filled block with epoxy painted or glazed surface
3. Commercial grade vinyl composition tile
4. Commercial grade vinyl composition sheets
5. Fiberglass reinforced polyester (FRP) panel
6. Vinyl clad acoustic tile
7. Poured seamless sealed concrete or poured synthetic
8. Sealed concrete
9. Stainless steel
10. Aluminum
11. Ceramic tile
12. Painted drywall
13. Epoxy painted drywall
14. Plastic laminate
15. Acoustic tile
16. Quarry tile
The following chart provides guidance for floors, walls and ceilings. The numbers refer to the
above table.
Kitchen
Food Preparation /
Bar Serving Area
Cooking
Warewashing Area
Food Storage
Janitor Closet
Garbage Room
Walk-in Refrigerators &
Freezers
Other Storage
Dressing Rooms
Toilet Room
Floor
3, 7, 16
Wall
2, 5, 9, 10, 11, 13
Ceiling
6, 13, 14
3, 7, 16
3, 7, 16
3, 4, 7, 8, 16
7, 16
3, 4, 7, 16
3, 7, 9, 10, 16
9, 10, 11
2, 5, 9, 10, 13
2, 5, 13
2, 5, 13
2, 5, 13
1, 9, 10
6, 13, 14
6, 13, 14
12, 15
6, 13, 14
6, 13, 14
1, 9, 10
3, 4, 7, 8, 16
3, 4, 7, 16
3, 4, 7, 16
12
12
2, 5, 13
12, 15
6, 12, 13, 14
6, 13, 14
Floors
 All floor coverings in food preparation, food storage, utensil-washing areas, walk-in
refrigeration units, dressing rooms, locker rooms, toilet rooms and vestibules must be
smooth, non-absorbent, easily cleanable, durable, and commercial grade. Equipment must
not puncture or indent the floor. Anti-slip flooring may only be used in high traffic areas.
 Any alternate materials not listed in the above chart must be submitted for evaluation.
 There must be coving at base junctures that is compatible with both wall and floor coverings.
The coving should provide at least 1/4 inch radius and 4" in height..
 Floor drains, floor sinks and the surrounding area must be easily accessible for cleaning.
Custom cabinetry shall be constructed of durable materials with surfaces that are smooth, nonpermeable and light colored for easy cleaning. This includes the interior surfaces (i.e. beverage
stations, salad or buffet units, service counters and the underside of open countertops).
47

Properly installed, trapped floor drains shall
be provided in floors that are water-flushed
for cleaning or that receive discharges of
water or other fluid waste from equipment,
or in areas where pressure spray methods
for cleaning equipment are used. Floors
should be sloped to the drain at least 1/8"
per foot.

Grouting should be non-absorbent and
impregnated
with
epoxy,
silicone,
polyurethane or equivalent compound.

All walk-in refrigeration units, either with
prefabricated floors and without, should be
installed
in
accordance
with
the
manufacturers’ installation requirements.
Walls

The walls, including non-supporting partitions, wall coverings and ceilings of walk-in
refrigeration units, food preparation areas, equipment washing and utensil washing areas,
toilet rooms and vestibules shall be smooth, non-absorbent, and capable of withstanding
repeated washing. Light colors are recommended for walls and ceilings. Studs, joists and
rafters shall not be exposed in walk-in refrigeration units, food preparation areas, equipment
washing and utensil washing areas, toilet rooms and vestibules. Where permitted, exposed
studs, joists and rafters must be finished to provide an easily cleanable surface.

All alternate materials not listed in the above chart must be submitted for evaluation.

Glazed surfaces should be glazed block or brick, or ceramic tile. Grouting must be nonabsorbent and impregnated with epoxy, silicone, polyurethane or an equivalent compound.
Concrete block, if used, must be rendered non-porous and smooth by the application of an
approved block filler followed by the application of an epoxy-type covering or equivalent. All
mortar joints shall be only slightly tooled and suitably finished to render them easily
cleanable.

Joint finishes should be compatible with the wall structure. Voids should be eliminated at
joints.
Ceilings

Finishes shall be light-colored, smooth, non-absorbent and easily cleanable.
48
Part 11/ Toilet Facilities
Toilet facilities shall be installed according to law and shall be the number required by law. They
shall be conveniently located and shall be accessible to employees at all times. Toilet facilities
shall be accessible in accordance with the Americans with Disabilities Act (ADA) of 1990.
Consult your local building department for requirements. Specific plumbing requirements are in
the Michigan Plumbing Code, which adopts the International Plumbing Code 2000. The
reviewing health agency will review the proposed facility for compliance with the plumbing code
items that are related to food safety.
Toilets and urinals shall be designed to be easily cleanable and shall have integral backflow
prevention devices as required by law. Toilet rooms shall be completely enclosed and shall have
tight-fitting, self-closing doors and shall be vented to the outside if subject to odors.
Food facilities such as grocery stores, convenience stores and food service facilities may have rest
rooms that open directly into the food preparation area. Other facilities, typically processing plants,
must provide employee rest rooms that do not open into areas where food is exposed to airborne
contamination, except where alternate means have been taken to protect against such
contamination (such as double doors or positive air-flow systems).
A sign or poster that notifies food employees to wash their hands shall be provided at all
handwashing sinks used by food employees and shall be clearly visible to food employees.
Part 12/ Plumbing and Cross-Connection Control
Worksheet Help
Question #
45-79
Plumbing Cross-Connections
Food Code
& Plumbing Code*
FC 5-202.13-14
FC 5-402.1
FC 5-402.11
IPC 608.16.2
IPC 802.11
Guidance
The worksheet asks that a table be filled
out showing what backflow or
backsiphonage prevention devices or
methods will be used. Below is an
example of that table with the typical
possible responses.
*FC = FDA 1999 Model Food Code.
*IPC= International Plumbing Code.
To view the food code, food law and other fact sheets go to: http://www.michigan.gov/mda, keyword:
MFLeduc, or call 517-373-1060 to request single free copies.
49
Typical possible correct responses are shown for the worksheet cross-connection table. It
is recommended that your plumber or architect complete this table. Some responses are only
correct under certain circumstances. For example, a 2 compartment sink would have to be direct
connected if a garbage disposal were installed in the sink.
Fixture
Sewage Disposal
Water Supply
Air Gap Air Break
Direct
AVB PVB RPZ
Hose
Air
Connect
Bibb
Gap
45. Dishwasher
X
X
X*
X
X
46. Glasswasher
X
X
X*
X
X
47. Garbage grinder
X
X
X
X
48. Ice machines
X
49. Ice storage bin
X
50. Mop sink faucet
X
51. 3 compartment sink
X
X
X
X
52. Culinary (food
X
X
preparation) sink
53. Other sinks, except
X
X
X
X
handsinks
54. Steam tables
X
X
X
55. Dipper wells
X
X
56. Hose connections
X
X
X
57. Refrigeration
X
condensate drain lines
58. Beverage dispenser
DC w/ AV
with carbonator
59. Water softener drain
X
60. Potato peeler
X
X
61. Walk-in floor drain
X
X
62. Chinese range
X
X
X
X
63. Detergent feeder on
X
X
X
faucet
64. Outside sprinkler or
X
X
X
irrigation system
65. Power washer
X
66. Retractable hose reel
X
X
X
67. Toilet
X
X
Anti-siphon ballcock
68. Urinal
X
X
69. Boiler
X
DC w/ AV
70. Bain-marie
X
X
71. Espresso machine
X
DC w/ AV
72. Combi-style oven
X
DC w/ AV
73. Kettle
X
X
X
74. Rethermalizer
X
X
75. Steamer
X
76. Overhead spray rinse
X
X
77. Hot water dispenser
X
X
*with floor drain within 5'.
AVB=atmospheric vacuum breaker
PVB=pressure vacuum breaker
RPZ=reduced pressure principle backflow preventer
DC w/ AV= Double check valve with an atmospheric vent
50
Cross-Connections
A cross-connection is an ACTUAL or POTENTIAL link between the potable water supply and a
source of contamination (sewage, chemicals, gas, etc.). A cross-connection can be a temporary
or permanent direct connection, by-pass arrangement, jumper connection, submerged inlet,
removable section, swivel or change-over device, etc. that could connect a potable system to a
non-potable source. Ideally, it is best to not have any cross-connections, but in certain situations
they are unavoidable. When an installation requires a cross-connection, it must be properly
protected with an acceptable backflow prevention assembly or device to eliminate any potential
for a reverse flow back into the potable water supply. An unprotected cross-connection threatens
the health and safety of individuals and may contaminate food or beverage products utilizing
water from that system.
Two Types of Cross-Connections:
Direct Connection: Is a physical connection between a potable and non-potable system. A direct
pathway exists between the two separate systems for contamination to be transferred into the
potable water system. An example of a direct connection is a pipe installed to connect a potable
water line to a sewer line.
Indirect Connection: Is a situation in which, under "normal" conditions, a cross-connection does
not exist. However, under "unique" circumstances a pathway for contamination can occur. The
source of contamination may be a back-up, be blown across, siphoned, pushed, or diverted into a
potable water supply. An indirect connection is only subject to backsiphonage.
Forces Acting on Cross-Connections
Some cross-connections are immediately obvious, but others can be subtle and difficult to find.
Contamination occurs when the pressure between the water supply and another system (via
some connection) are sufficient to transfer the contaminant into the water supply. These
temporary reversals of pressure can be unpredictable.
Backflow
Backflow is a reversal in flow that is opposite to the expected or intended direction. The reversal
in flow is undesirable. However, a properly protected system can remain safe. There are two
types of backflow: "backpressure" and "backsiphonage".
Backpressure occurs when both systems (potable & non-potable) are under pressure (above
atmospheric pressure). Backflow occurs when the non-potable system has greater pressure than
the potable system. This pressure differential pushes the contaminant into the potable supply.
Backsiphonage occurs when the pressure in the water supply system drops below atmospheric
pressure and the non-potable source is drawn or siphoned into the water supply. Back-siphonage
can occur with either a direct or indirect connection and the systems can be either open or closed
to the atmosphere. Principle causes include:
 Undersized sections of pipe can create an aspirator effect in the restricted area.
 A break or repair in a supply line can create a vacuum (as gravity drains the water out) on the
elevated portions of the system above the effected area.
 A high water withdrawal, such as fire fighting or water main flushing, can create a vacuum.
The withdrawal is more likely to create stronger negative pressure at the higher elevation of
the system.
 A vacuum can be induced on the suction side of a booster pump, such as high-rise buildings
and processing plants.
Physical Backflow Prevention Methods
Air Gap
An air gap is the most desirable method of backflow prevention. It is simple, economical,
non-mechanical, fail safe, and can be used for potential backsiphonage and
51
backpressure applications. An air gap is the unobstructed vertical air space that
separates the end of a supply line and the flood level rim of a receptacle. The receptacle
may be a sink, coffee urn, steam kettle, floor drain, floor sink, etc. The air gap must be
the greater of the two – a minimum of 1 inch or twice the diameter of the supply pipe.
The following are some air gap applications:
Ice Cream Dipper Well
Water Fill to Steam Kettle
Mechanical Backflow Assemblies & Devices
The type of mechanical assembly or device selected must be appropriate for the degree of
hazard and specific application. Some mechanical backflow preventers consist of single or
multiple check valves that open from the flow pressure of the potable water. The valves are
fabricated to seat tightly on a machined surface and, when closed, prevent any flow in the wrong
direction. Some devices have air inlets or ports that are vented to the atmosphere to relieve any
vacuum or negative pressure. All back flow devices must be installed so they are accessible for
inspection and repair. All mechanical devices are required to be certified by the American
Society of Sanitary Engineers (ASSE). The level of hazard is a consideration in the selection of
the appropriate device.
52
High Hazard situations exist when there is an actual or potential connection for any toxic
or infectious substance (contaminant) to be introduced into the water supply and may
create a danger to health. Examples of contaminants include pesticides, chemicals, and
infectious microorganisms.
Low Hazard situations exist when there is an actual or potential connection for a
nontoxic substance (pollutant) to be introduced to the water supply and create a nuisance
or be aesthetically objective to the water user. Examples of pollutants are turbidity,
beverages, and food coloring.
Hose Bib Vacuum Breaker ASSE – 1011 (high or low hazard)
A hose bib vacuum breaker is installed on
the end of a hose bib (sill cock, boiler drain,
etc.) or anywhere a hose can be connected.
It contains one spring loaded valve and an
atmospheric vent that is controlled by a
diaphragm seal. Installation & Use:
Shut-off valves must be located upstream from the
vacuum breaker. Spring-loaded shut-off spray valves
must be removed when the hose is not in active use.
Each hose connected to a manifold or "Y" must be
provided with its own device (i.e. county fairs, special
events, etc. where several vendors may share one
hose spigot).
Approved for high hazards, non-continuous pressure,
and no potential backpressure.
Atmospheric Vacuum Breaker
Open Position
- allowing water to
flow normally
Closed Position
- drawing in air
The water supply serving the device in the upper left photo is turned off which allows the
float valve to be in the "closed" position drawing in open air (arrows show air movement).
The water supply in the upper right photo is turned on and shows the float valve in the
"open" position (arrows show direction of water flow).
This device has an internal polyethylene or metal float valve that moves up and down on a shaft
(not spring loaded). When the water is turned on, water moving in the normal open direction of
flow lifts the float and causes the atmospheric vent to close (see "Open Position"). Shutting off the
water causes the float to drop, the supply valve to close, and the atmospheric vent is opened (see
53
"closed position"). When a negative pressure occurs on the supply side, the float valve drops,
closing off the supply, and opening the atmospheric vent. Installation and Use:
 The mushroom-shaped device must be installed vertically. The unit must be elevated at least
6 inches above the highest source of contamination "downstream" of the unit.
 All shut-off valves must be located "upstream" of the unit. The reason for this is that a valve
located downstream of the unit maintains the device under constant pressure and the float
valve in the open position. Over time, the float valve can stick in the open position and fail to
prevent backflow. The unit cannot be tested after installation.
 Approved for high hazards, noncontinuous pressure, and no potential for backpressure.
Pressure Vacuum Breaker ASSE – 1020 (high or low hazard)
The pressure vacuum breaker is similar to the
atmospheric vacuum breaker except that it has two
test cocks and two gate or ball valves for testing the
unit. It also has two positive seating (spring loaded)
valves. The first check valve (supply side) is spring
loaded for a closed position and "guards" the potable
water side. When the water is turned on, the flow
pushes it in the open position. The second check
valve or air inlet valve (downstream side) is spring
loaded for an open position to the atmosphere and
only closes when the supply water is turned on.
When the supply pressure drops below atmospheric
pressure, the second check valve opens to the
atmosphere and the first check valve closes. The
device only provides protection against
backsiphonage.
Installation and use:
 The unit must be installed at least 12 inches above the highest elevated inlet or fixture on its
downstream side. The unit must have a shut-off valve on each side and two test cocks for
testing.
 The device must be located to be accessible for testing and servicing.
 The unit is approved for high hazard, continuous pressure, and no backpressure potential.
Valves may be located on the downstream side.
54
Backflow Preventers with Intermediate Atmospheric Vent
ASSE 1012 and ASSE 1022 (low hazard)
ASSE-1012
ASSE-1022
Used for carbonated beverages.
This device contains an atmospheric vent between two spring loaded check-valves. The valves
close automatically under no-flow conditions. The atmospheric vent is controlled by a diaphragm
seal that directly responds to the movement of the supply side of the check valve. As the water
flow begins, the primary check opens and simultaneously frees the diaphragm seal to close off
the atmospheric vent and then proceeds to open the secondary check valve (downstream side).
The positive supply pressure holds the diaphragm seal in place to close off the atmospheric vent.
When zero pressure or back-siphonage conditions exists on the supply side, the primary checkvalve closes under spring pressure and simultaneously pushes the diaphragm seal into position
to form a tight seal between the valve and valve seat – opening the atmospheric vent and closing
the secondary check valve.
Under backpressure conditions, the secondary check valve would close first. If the secondary
check valve were to foul in the closed position, the primary check valve would close and the
backpressure leakage would drain out through the atmospheric vent.
The ASSE 1022 device shown above includes an optional line filter (black add-on attachment).
Installation & Use:

The unit can be installed horizontally and vertically and must not be located in a pit or
a location subject to standing water. Under no circumstances can the relief port be
plugged.

Michigan code limits the use of this device for protection of low pressure untreated
boilers (below 15 psi), carbonated beverage dispensers, and other low hazard
applications.

Valves may be located downstream of this device.
55
Double Check Valves ASSE 1015 (low hazard)
A double check valve backflow preventer
consists of two check valves that are spring
loaded in the closed position. The device
does not have the added protection of an
atmospheric vent and therefore is limited to
the amount of protection it affords and how
it can be used. Some codes and
jurisdictions do not allow double check
valves to be used for backflow protection.
Reduced Pressure Zone Backflow Prevention Assembly (RPZ)
ASSE – 1013 (high or low hazard)
This type of mechanical
device provides the
maximum protection
against both
backsiphonage and
backpressure.
Construction of the RPZ consists of two very sensitive and independent spring loaded check
valves with a "reduced pressure zone" between them (at least 2 psi pressure differential from the
supply pressure).The check valves are spring loaded to automatically close unless they are held
open with the flow in the proper direction. As the water passes through the primary check valve,
the water pressure will drop in the reduced pressure zone chamber (due to friction). Under normal
conditions, the water will then continue on through the secondary check valve to the point of
usage.
The reduced pressure zone contains a relief valve that drains to the atmosphere and is spring
loaded for an automatic open position. The relief valve has the reduced pressure zone water on
one side and the water supply pressure on the other side. To keep the relief valve closed, the
supply pressure must exceed the RP zone pressure. Thus, it will spring open under any
conditions causing the water pressure in the RP zone to approach or exceed the supply pressure.
Also, when the relief valve opens, an air passage from the atmospheric vent is opened to satisfy
any backsiphonage conditions. So, even if both check valves are fouled, the relief valve will
continue to protect the supply.
Installation and use:
 Under no circumstances should the relief port be plugged.
 The RPZ is equipped with test cocks and gate valves for testing.
 The unit must be accessible for testing and service.
 Approved for high hazards, continuous pressure, backpressure, and back-siphonage.
 The unit may have valves located downstream and may be located lower than the
potential source of contamination
 The relief port drain must be discharged by means of an air gap to a drain.
56
Two Single Check-Valves at Carbonator (Unapproved)
The water supply connection to
carbonated beverage dispensers
shall be protected against
backflow by a double check
valve with an intermediate
atmospheric vent conforming to
ASSE 1022 (see previous
section for photo and
description). The double check
valve with an intermediate
atmospheric vent device and the
piping downstream therefrom
shall not be effected by carbon
dioxide gas. The photo at left
depicts an unapproved
installation.
Anti-siphon-type Water Closet Flush Tank Ballcock: ASSE- 1002 (low hazard)
Installation and Use: Ballcock assembly must be installed
above the overflow pipe high water level.
57
Typical Food Service Establishment Water Supply Cross-Connections



Pre-rinse or pre-flush hose: This device is
typically located at garbage grinders,
mechanical dishwashing machines, and
vegetable prep sinks. A spring normally
keeps the end of the hose above the sink
flood rim level to form an air gap. Worn
springs allow the end of the hose to fall
below the rim.
 Lack of a hose bib vacuum breaker on
hose connections: Common locations for
this problem are at janitor sinks, steam
kettles, and outdoor faucets.
 Valve installed at the end of a hose
utilizing an atmospheric vacuum breaker
for protection: Correction involves either the
removal of the valve or the installation of a
pressure vacuum breaker.
Inlets which are or may become submerged: Common problem areas may include
submerged inlet in the toilet tank, garbage grinder, sink faucets, lawn irrigation system,
hoses, water inlet to steam table / baine marie, water- cooled equipment discharged below
flood rim of drain, water softening equipment, and chinese range.
Boilers: Lack of protection for boilers that may be associated with building heating systems,
food steamers, steam kettles, tilting skillets, and espresso machines. Approved backflow
protection includes:


Boiler with no chemicals added: An in-line backflow protection device with an
intermediate atmospheric vent for continuous pressure and potential backpressure.
Boiler with chemicals added: An RPZ backflow protection device or air-gap.
Air Gaps & Air Breaks for Drains & Waste
An indirect connection between food service equipment and the facility’s drainage or wastewater
disposal system is necessary to prevent waste water from backflowing into equipment where
food, kitchenware, or utensils are retained.
Direct wastewater connection: A waste line or pipe from a fixture, receptacle, or device that
discharges used water, waste materials, or sewage directly into the facilities drainage system.
Indirect wastewater connection: A waste line or pipe from a fixture, receptacle, or device that
discharges used water, waste materials, or sewage into the facilities drainage system through an
"air gap" or "air break".
Air gap: is the unobstructed vertical
space that separates the end of a
supply line and the flood rim of a
receptacle. The air gap must be the
greater of either a minimum of one inch
or twice the diameter of the supply
pipe/
Air break: is a waste line or pipe from
a fixture that discharges used water or
liquid waste into another fixture or
receptacle at a point below the flood
rim level.
58
Examples of food service equipment requiring an Air gap:
 Relief valve for booster heater / water heater.
 Water-cooled condensers typically found at some ice
machines or other refrigeration systems.
 Drain lines for food service equipment such as salad
bar, ice machine, ice bin, cobra cup holder, steam
kettle and steam table.
 Any sink compartment or equipment (i.e. ice cream
dipper well) used for food. Note: Food sinks and
equipment installed before 4/1/85 can have a direct
connection until replaced.
 Brine tank drains from water softening equipment.
 Walk-in cooler floor drains that vertically discharge, as
is typically found in a basement.
Examples of food service equipment
requiring only an Air break:

Floor drains in a walk-in cooler,
provided a flapper valve is installed in
the horizontally discharging drain line,
such as is typically found in slab
construction when a drain line
discharges to a floor drain. Note:
Vertical discharges must be airgapped.

Warewashing machines. An alternative is
to direct connect the drain if there is a
floor drain within 5’ as shown below.

Floor drains in a walk-in cooler, provided
a flapper valve is installed in the floor
drain line.
Examples of food service establishment plumbing devices that are allowed or required to have a
direct wasteline connection to the facility’s drainage system.
 Direct Connection Required: Sinks connected to grease interceptors (traps) and garbage
grinders.
 Direct Connection Allowed: Hand sinks and warewashing equipment such as pot sinks and
3-compartment sinks. Warewashing machines may have a direct connection if there is a floor
drain within 5’ as shown above.
Notes:
 If any compartment of a warewashing sink is used for culinary purposes, then that sink
compartment must be air-gapped.
 While directly connecting warewashing equipment is allowed, better public health protection
is achieved by providing an indirect connection.
 When a garbage grinder is installed in a sink, a direct connection is required and that sink
cannot be used for food.
59
Part 13/ Insect and Rodent Control
Worksheet Help
Question #
Food Code
& Food Law*
FC 6-202.15
Guidance
36-42
Insect & Rodent Control
See information below.
*FC = FDA 1999 Model Food Code.
*FL = Michigan Food Law of 2000.
To view the food code, food law and other fact sheets go to: http://www.michigan.gov/mda, keyword:
MFLeduc, or call 517-373-1060 to request single free copies.
Openings to the outside shall be effectively protected against the entrance of rodents. Openings
to the outside shall be protected against the entrance of insects by the installation of tight fitting,
self-closing doors; closed windows; self-closing serving windows at drive-thrus; screening;
controlled air currents; vestibules; or other means Approved by the regulatory health authority.
Screen doors shall be self-closing and screens for windows, doors, skylights, transoms, intake air
ducts and other openings to the outside shall be tight fitting and free of breaks. Screening
material shall not be less than sixteen mesh to the inch. Openings around pipes, conduit or
wiring entering the building from the outside must be sealed.
Loading docks and delivery doors must be provided with effective air curtains or vestibules with
self-closing doors to preclude the entrance of insects. It is recommended that outside lighting
around loading areas and entrances be sodium vapor rather than mercury vapor to decrease
insect attraction.
All foundations shall be rodent proof. Openings between the floor and bottom of outer doors shall
be adequately flashed with rodent proof material to eliminate any opening.
Part 14/ Lighting
The light intensity shall be at least 110 lux (10 foot candles) at a distance of 75 cm (30 inches)
above the floor, in walk-in refrigeration units, dry food storage areas and in other areas during
periods of cleaning.
The light intensity shall be at least 220 lux (20 foot candles) at a surface where food is provided
for consumer self-service such as buffets and salad bars or where fresh produce or packaged
foods are sold or offered for consumption; inside equipment such as reach-in and under-counter
refrigerators; at a distance of 75 cm (30 inches) above the floor in areas used for handwashing,
warewashing, and equipment and utensil storage, and in toilet rooms.
The light intensity shall be at least 540 lux (50 foot candles) at a surface where a food employee
is working with food or working with utensils or equipment such as knives, slicers, grinders, or
saws where employees safety is a factor.
Darker colored walls and floors may require additional lighting.
Shielding such as plastic shields, plastic sleeves with end caps, shatterproof bulbs and/or other
approved devices shall be provided for all artificial lighting fixtures located in areas where there is
exposed food; clean equipment, utensils, and linens; or unwrapped single-service and single-use
articles.
Heat lamps, where permitted, shall be protected against breakage by a shield surrounding and
extending beyond the bulb, leaving only the face of the bulb exposed.
60
Part 15/ Ventilation
Worksheet Help
Question #
87
Ventilation
Food Code
& Food Law*
FC 4-204.11
FC 4-301.14
FC 6-202.12
FC 6-304.11
FC 6-501.14
MMC 2000, Section 506
Guidance
The worksheet asks for an air balance
schedule. Ask your reviewing agency if they
need this information for your project. This
should typically show an adequate volume of
air exhausted from each ventilation exhaust
hood and an equal volume of heated make-up
air being introduced to replace the air being
exhausted. A copy of the cooking equipment
ventilation plans submitted to the mechanical
authority to obtain a mechanical permit should
also be submitted to the reviewing health
agency.
*FC = FDA 1999 Model Food Code.
*FL = Michigan Food Law of 2000.
*MMC 2000 = Michigan Mechanical Code 2000
To view the food code, food law and other fact sheets go to: http://www.michigan.gov/mda, keyword:
MFLeduc, or call 517-373-1060 to request single free copies.
Michigan Mechanical Code
All rooms shall have sufficient ventilation to keep them free of excessive heat, steam,
condensation, vapors, obnoxious odors, smoke and fumes. Ventilation systems in Michigan must
be installed according to the provisions of the Michigan Mechanical Code. The Michigan
Mechanical code adopts by reference the International Mechanical Code and NFPA-96, a
standard of the National Fire Protection Association. Michigan has one mechanical code that is
used statewide. Mechanical plans must be submitted to the health agency conducting your
review and to the local mechanical authority in the area where the facility is being built. The
mechanical authority will issue any required permits. The mechanical code may be purchased
from Michigan Department of Consumer and Industry Services, Bureau of Construction Codes.
The order form is available at: http://www.michigan.gov/documents/cis_bcc_codes_36563_7.pdf
or you may call 517-241-9325.
The mechanical code does not regulate the following types of food establishment ventilation
systems:
Any unit not in a fixed building, such as mobile units or some special transitory food units
Ductless cooking units
The venting of any equipment considered portable
Since the local mechanical authority will not be involved in issuing permits for these ventilation
systems, you should work directly with your reviewing health agency on any necessary approvals.
Determining What Equipment Must be Vented
The reviewing health agency will often work with the local mechanical authority in determining if a
particular piece of equipment must be placed under a ventilation hood. Michigan Department of
Agriculture, Food and Dairy Division, will assist in reviewing equipment upon request. Specific
equipment ventilation recommendations can be viewed at:
http://www.michigan.gov/mda/0,1607,7-125-1568_21390_21391_21400-60753--,00.html
61
Equipment that has historically never required a ventilation hood includes:
 Hot food holding units
 Low temperature cooking equipment such as Coney Island grills (for pre-cooked
meats only), pretzel machines, and cabinet popcorn poppers.
 Electric fired, convection or non-convection, low-temperature enclosed insulated
ovens (300º F maximum thermostatic setting).
 Chemical sanitizing warewashing machines and glass washing machines (maximum
hot water temperature 140º F)
 Electric souv-laki machines (one only).
 Microwave and infrared sandwich or infrared pizza machines (for pre-packaged
sandwiches and pre-packaged individual pizzas only).
 Under-counter hot water warewashing machines.
 Plate actuated electric cheesemelter.
 Waffle irons.
 Ductless Cooking Units. These units consist of commercial electric cooking
appliances provided with recirculating systems that filter and introduce the air back
into the room. These units must be UL Standard 197, Supplement SB listed or
equivalent or have been reviewed and approved by MDA.
Air Balance Report and Smoke Test
The inspecting agency, at it's discretion, may require submission of an air balance report and
may conduct a smoke test of all exhaust hoods prior to authorizing the facility to open. The air
balance report and the smoke capture test are used to assure that the ventilation systems
capture properly.
Part 16/ Dressing Rooms and Lockers
Worksheet Help
Question #
11
Dressing Rooms
Food Code
& Food Law*
FC 6-305.11
Guidance
Rooms or areas separate from food preparation,
storage or service areas and separate from utensil
washing or storage areas should be provided if
employees will routinely change clothes within the
establishment. Lockers or other suitable storage
facilities shall be located in dressing areas. If
dressing rooms are not required, separate facilities
should be provided for the storage of coats,
sweaters and other personal belongings.
*FC = FDA 1999 Model Food Code.
*FL = Michigan Food Law of 2000.
To view the food code, food law and other fact sheets go to: http://www.michigan.gov/mda, keyword:
MFLeduc, or call 517-373-1060 to request single free copies.
62
Part 17/ Garbage and Refuse Storage
Worksheet Help
Question #
43
Outside Storage
44
Inside Storage
Food Code
& Food Law*
FC 5-5
FC 6-202.110
FC 5-5
Guidance
Garbage and refuse containers, dumpsters and
compactor systems located outside shall be stored
on or above a smooth surface made of, or
constructed of non-absorbent material such as 4”
sealed concrete. Outdoor refuse areas shall be
constructed in accordance with law and shall be
curbed and graded to drain to collect and dispose
of liquid waste that results from the refuse and from
cleaning the area and waste receptacles. Garbage
and refuse containers must have tight-fitting lids or
covers.
Garbage or refuse storage rooms shall be
constructed of cleanable, non-absorbent, washable
materials and shall be insect-proof and rodentproof.
*FC = FDA 1999 Model Food Code.
*FL = Michigan Food Law of 2000.
To view the food code, food law and other fact sheets go to: http://www.michigan.gov/mda, keyword:
MFLeduc, or call 517-373-1060 to request single free copies.
Part 18/ Special Transitory Food Units
A special transitory food unit (STFU) is a food service establishment that is licensed to operate
throughout the state for any number of days, and is equipped and operates in a manner so as not
to be required to return to a home base for resupply or cleaning.
This license was created to combine the old Transitory Food Units (TFUs), and hopefully, many
of the temporary establishments. The desire was to lessen the burden many local health
departments are facing with an ever-increasing number of temporary food units that typically
need licensure each weekend. It is also expected that many units previously licensed as a
mobile will apply for this type of food service license to avoid the requirements to return to a
licensed commissary each night.
STFUs can be of many varied designs. They could be units designed for a motor home chassis,
hot dog cart, covered trailer, tent, or other similar moveable structure.
How Does Licensure and Regulation Take Place?
I. Licensing jurisdiction
A. The owner of a proposed STFU can apply for licensure at any local health department
or MDA regional office. These regulatory authorities must accept the application for
licensure, and are obligated to properly and accurately process the application for the
license.
B. The STFU owner will make this decision based on many different factors, which best
suits their business interest.
II. Is a plan review required?
A. Basic requirement: A plan review is required for any newly constructed, altered,
extensively remodeled, or converted STFU.
63
B. Generally, the STFU license applicant who wishes to apply previously approved plans,
must apply for licensure at the local health department where the TFU plans were
approved and are on file. Individual exceptions may allow acceptance of extrajurisdictional plans, but only if the accepting jurisdiction agrees. Regardless, the standard
operating procedures (SOPs) and menu review are still required.
C. A previously licensed mobile food service establishment (mobile FSE) that has gone
through the plan review process may or may not be required to complete a plan review
as an STFU. Generally, a change from a mobile FSE license to an STFU license means
an operational change. If the change is significant, a plan review should be conducted,
but the emphasis would be on menu and SOP as they relate to the equipment. If the
operational changes are not significant – and the approved plans are still on file and there
is no significant menu or equipment change – then a new plan review would not be
required.
D. A previously licensed temporary food service establishment or a mobile FSE without
prior plan review and approval. These operations are required to have plans, menus,
and SOPs reviewed and approved before licensure.
E. All new food service operations. A plan, menu, and SOP review and approvals are
required before licensure.
F. For all above situations:
i. A pre-operational inspection must be done after construction is completed and must
be based on approved plans.
ii. No fee is collected for a pre-operational inspection. It is included in the license
application fee.
iii. Subsequent year licensing must be done by original licensing jurisdiction to
preserve inspection history and construction plans. If the STFU owner wishes to
change licensing jurisdiction, an application for a new license and a new plan review
would be required.
III. Plan review considerations/ The 1999 FDA Food Code applies as applicable:
A. Floors – acceptable flooring can include asphalt, concrete, dirt or gravel if covered with
removable, cleanable mats, duckboards or similar materials. Protection from weather,
windblown dust and/or debris; overhead contamination.
B. Overhead protection is required.
C. An STFU must provide protection of its operation by construction or location if needed.
D. Construction of walls and ceilings:
i. Surfaces shall be smooth and easily cleanable or easily replaceable (tarps,
canvas, screening, painted surfaces, plastic sheeting, etc.)
ii. Unit must be capable of being completely protected from flying insects with
screening, air curtains, self-closing doors, etc.
iii. For operation at a location or time when insects are not present, outer
openings need not be protected.
iv. Mechanical ventilation
v. Necessary if needed to keep unit free of smoke, steam, fumes, excessive heat.
(Food Code 6-304.11).
vi. Open or screened walls with adequate cross ventilation would preclude the
necessity of mechanical ventilation.
E. Plumbing Issues
i. Sinks for warewashing; if other than a three-compartment sink:
ii. Two compartment sinks if approved per SOP
iii. Separate portable basins if approved per SOP
64
F. Equipment protection
i. Air breaks/gaps apply
ii. Potable water protection
iii. Submerged inlets must be protected (no hidden plumbing)
G. Service sinks
i. Service sinks may be installed in the unit
ii. Service sinks, if not in the unit, shall be provided and conveniently located exterior
to the unit (within the boundaries, as necessary, of the event location or at adjacent
building with permission).
H. Toilet facilities
i. Restroom must be convenient and accessible during all hours of operation when
exterior to the unit (within the boundaries of, as necessary, of the event location or at
adjacent building with permission).
ii Restrooms shall be equipped with a working, properly supplied handwash sink.
I. SOPS required to cover five basic areas:
i. Sewage disposal
ii Water sources
iii. Employee health and hygiene
iv. Five critical control points (cook, cool, reheat, cold holding, hot holding)
v. Unusual situations which need extra planning and control, such as batch utensil
washing; easily replaceable flooring or temporary screening
J. Menu submittal to determine if equipment, design and space layout is appropriate for
type and complexity of menu item and their preparation.
K. Handwash facilities required, except as noted in Food Code 5-203.11(c)
i. Handwashing facilities must be supplied with tempered running water. Water can be
supplied either under pressure or by gravity.
ii. Facilities can include lavatory with mixing faucet; or portable closed insulated
container with free flow valve supplied with suitable sized waste catch container; or
hand cleaning methods when approved by licensing jurisdiction, such as alcohol wipes
with limited food preparation, when covered by a SOP.
L. STFUs must carry on board the following items of information:
i. Approved SOPs
ii. Approved menu
iii. Receipt showing necessary fees paid
iv. License
v. Copies of all inspections
IV. Fees
A. Plan review (if required) set by the local jurisdiction if done by the local health department
or $177.00 if done by an MDA regional office
B. License$122.00 statewide – includes $30.00 state surcharge and $5.00 education fund.
C. Operational inspections (2) $90.00 each, statewide (total of $180.00) to be kept by the
jurisdiction conducting the operational inspections.
V. First operational inspection
A. Fee - $90.00 to agency conducting the inspection.
B. Inspection agency – dependant on the location of the event.
i. State and county fairs = MDA
ii. Other locations/events = local health department
C.STFU notifies the appropriate agency in writing four days before the event.
D. STFU mails copies of the inspection report to the licensing jurisdiction within 30 days.
E. Can be combined with the pre-opening inspection if the unit is in operation and
serving food.
65
VI. Subsequent event operations
A. STFU must send a notice by mail, four days prior to serving, the local health department
jurisdiction in which food will be served (includes MDA Regional Office).
B. Local health departments can inspect the unit while it is operating in their jurisdiction – no
fee can be collected. STFU must mail copies of all such inspection reports to the licensing
jurisdiction within 30 days. The jurisdiction conducting the inspection shall also send a copy
to the licensing jurisdiction.
VII. Second operational inspection
A. STFUs must request inspection by the jurisdiction in which operation will take place –
either local health department or MDA (if fair).
B. $90.00 fee is retained by the inspecting jurisdiction. STFU mails a copy of the inspection to
the licensing jurisdiction within 30 days.
VIII. Enforcement
A. Because of mobility of STFUs, critical violations must be corrected at the time of
inspection.
B. If critical violations are not corrected immediately, a notice of this is sent by the inspecting
jurisdiction to the licensing jurisdiction for consideration of appropriate enforcement action.
This is necessary because the jurisdiction, which issues the license is responsible for
enforcement action against the licensee.
C. If the STFU fails in any of the requirements of Food Law of 2000, section 6137, the STFU
would not be eligible to be licensed as a STFU the next year.
66
Part 19/ Non-Smoking Area and Choking Poster Requirements
Nonsmoking Areas in Food Service Establishments
Nonsmoking areas are regulated by section 12905 of Act 368 of Public Acts of 1978, being
section 333.12905 of the Michigan Compiled Laws, as amended by Act 96, Public Acts of 1986:
Act 297, Public Acts of 1988: and Act 242, Public Acts of 1993.
Requirements
 All public areas of a food service establishment including bathrooms, coatrooms, entrances,
or other areas used by a patron shall be nonsmoking.
 Establishments with fewer than 50 seats and private clubs, regardless of the number of
seats, may designate up to 75% of its seating capacity for smokers.
 Establishments with 50 or more seats may designate up to 50% of its seating capacity for
smokers.
 Seats required for nonsmokers shall be identified as nonsmoking (table tents will be
sufficient) and shall be in close proximity to each other.
 Requirements include food services within malls.
Exemptions
 Public area does not include the lobby, waiting room, hallways and lounge areas.
 Requirements do not apply to:
 A private club that is serviced by a catering kitchen. (Catering kitchen may be on or off
the premise).
 A separate room in a food establishment used for private banquets.
 A facility owned and operated by a fraternal organization serving only members and
guests.
 Seats located at a bar or seats at tables that are located adjacent to a bar (lounge area),
if meals are not served at those tables.
Note: For the purposes of the Act, meals shall not include snacks, hors d'oeuvres, or appetizers
served.
Recommendations
Nonsmoking seats must be clearly identified as nonsmoking. This may be accomplished by a
sign or other suitable device such as area or table signs or table tents. The sign or device should
bear the wording "NO SMOKING IN THIS AREA." The sign devices must be clearly visible and
readable. Ashtrays should be removed from these tables. It is not required to post a sign at the
entrance indicating availability of a nonsmoking area.
Enforcement
Complaints should be in writing and submitted to the local health department or MDA regional
office having jurisdiction. Upon receipt of a complaint, the responsible agency shall investigate
the complaint within 5 days to determine compliance. Failure to comply within two days may
result in enforcement action.
Antichoking Poster
Section 6141 of the food law of 2000, states that:
(1) A food service establishment in which solid foods are sold and consumed on the
premises shall prominently display a poster in the kitchen area of the food service establishment
diagramming and explaining the antichoking techniques safe for both adults and children
approved by the department for dislodging foreign obstacles caught in the throat of a choking
person.
(2) This section does not impose a duty upon the owners or employees of a food service
establishment to apply antichoking techniques.
67
Part 20/ Definitions
Defined words are in italics in the text of the document
Acceptable food equipment means food equipment that is deemed to be in conformance with Food
Code provisions such as equipment that is certified or classified for sanitation by an American National
Standards Institute (ANSI)-accredited certification program. Such equipment is deemed to comply with
Parts 4-1 and 4-2 of the Food Code.
Under ANSI document CA-1 ANSI Policy and Criteria for Accreditation of Certification Programs, it has
been stipulated that::
“For food equipment programs, standards that establish sanitation requirements shall be specified
government standards or standards that have been ratified by a public health approval step. ANSI shall
verify that this requirement has been met by communicating with appropriate standards developing
organizations and governmental public health bodies.”
The term “certified” is used when an item of food equipment has been evaluated against an organization’s
own standard. The term “classified” is used when one organization evaluates an item of food equipment
against a standard developed by another organization.
Air Break means a piping arrangement in which a drain from a fixture, appliance, or device discharges
indirectly into another fixture, receptacle or interception at a point below the flood level rim. The
connection does not provide an unobstructed vertical distance and is not solidly connected but precludes
the possibility of backflow to a potable water source.
Air Gap means the unobstructed vertical distance through the free atmosphere between the lowest
opening from any pipe or outlet supplying fixture, or other device, and the flood level rim of the receptacle.
The vertical physical separation shall be at least two times the inside diameter of the water inlet pipe
above the flood rim level but shall not be less than one inch.
Approved means acceptable to the regulatory authority based on a determination of conformity with
principles, practices, and generally recognized standards that protect public health.
Backflow means the flow of water or other liquids, mixtures, or substances into the distributing pipes of a
potable supply of water from any source or sources other than its intended source. Back-siphonage is
one type of backflow.
Backflow Preventer means a device or means to prevent backflow.
Back-siphonage means the flowing back of used, contaminated, or polluted water from a plumbing
fixture or vessel or other sources into a potable water supply pipe due to a negative pressure in such
pipe.
Equipment means an article that is used in the operation of a food establishment such as a freezer,
grinder, hood, ice maker, meat block, mixer, oven, reach-in refrigerator, scale, sink, slicer, stove, table,
temperature measuring device for ambient air, vending machine, or warewashing machine.
"Equipment" does not include items used for handling or storing large quantities of packaged foods that
are received from a supplier in a cased or overwrapped lot, such as hand trucks, forklifts, dollies, pallets,
racks, and skids.
Food Employee means an individual working with unpackaged food, food equipment or utensils, or foodcontact surfaces.
Food Establishment means an operation where food is processed, packed, canned, preserved, frozen,
fabricated, stored, served, sold or offered for sale. Food establishment includes a food processing plant,
a food service establishment, and a retail grocery. Food establishment does not include any of the
68
following:
A charitable, religious, fraternal or other non-profit organization operating a home-prepared
baked goods sale or serving only home-prepared food in connection with its meetings or as
part of a fund-raising event.
An inpatient food operation located in a health facility or agency subject to licensure under article 17
the public health code, MCL 333.20101 to 333.22260.
A food operation located in a prison, jail, state mental institute, boarding house, fraternity or sorority
house, convent or other facility where the facility is the primary residence for the occupants and the
food operation is limited to serving meals to the occupants as part of their living arrangement.
Food Processing Plant means a food establishment that processes manufactures, packages, labels, or
stores food and does not provide food directly to a consumer.
Food Service Establishment means a fixed or mobile restaurant, coffee shop, cafeteria, short order
cafe, luncheonette, grill, tearoom, sandwich shop, soda fountain, tavern, bar, cocktail lounge, nightclub,
drive-in, industrial feeding establishment, private organization serving the public, rental hall, catering
kitchen, delicatessen, theater, commissary, or similar place in which food or drink is prepared for direct
consumption through service on the premises or elsewhere, and any other eating or drinking
establishment or operation where food is served or provided to the public. Food service establishment
does not include any of the following:
A motel that serves continental breakfasts only.
A food concession.
A bed and breakfast that has 10 or fewer sleeping rooms, including sleeping rooms occupied by the
Innkeeper, 1 or more of which are available for rent to transient tenants.
A bed and breakfast that has at least 11 but fewer than 15 rooms for rent, if the bed and breakfast
serves continental breakfasts only.
A child care organization regulated under 1973 PA 116, MCL 722.111 to 722.128, unless the
establishment is carrying out an operation considered by the director to be a food service
establishment.
Linens means fabric items such as cloth hampers, cloth napkins, table cloths, wiping cloths, and work
garments including cloth gloves.
Portable means 30 pounds or less, no dimensions exceeding 36" and no fixed utility connections.
Physical facilities means the structure and interior surfaces of a food establishment including
accessories such as soap and towel dispensers and attachments such as light fixtures and heating or air
conditioning system vents.
Plumbing fixture means a receptacle or device that:
Is permanently or temporarily connected to the water distribution system of the premises and demands
a supply of water from the system; or
Discharges used water, waste materials, or sewage directly or indirectly to the drainage system of the
premises.
Plumbing system means the water supply and distribution pipes; plumbing fixtures and traps; soil,
waste, and vent pipes; sanitary and storm sewers and building drains, including their respective
connections, devices, and appurtenances within the premises; and water-treating equipment.
(a) Potentially hazardous food means a food that is natural or synthetic and that requires temperature
control because it is in a form capable of supporting:
(i) The rapid and progressive growth of infectious or toxigenic microorganisms;
(ii) The growth and toxin production of Clostridium botulinum; or
(iii) In raw shell eggs, the growth of Salmonella enteritidis.
(b) Potentially hazardous food includes an animal food (a food of animal origin) that is raw or heat-
69
treated; a food of plant origin that is heat-treated or consists of raw seed sprouts; cut melons; and garlic
and oil mixtures that are not acidified or otherwise modified at a food processing plant in a way that
results in mixtures that do not support growth as specified under Subparagraph (a) of this definition.
(c) Potentially hazardous food does not include:
(i) An air-cooled hard-boiled egg with shell intact;
(ii) A food with an aw value of 0.85 or less;
(iii) A food with a pH level of 4.6 or below when measured at 24oC (75oF);
(iv) A food, in an unopened hermetically sealed container, that is commercially processed
to achieve and maintain commercial sterility under conditions of nonrefrigerated storage
and distribution; and
(v) A food for which laboratory evidence demonstrates that the rapid and progressive
growth of infectious or toxigenic microorganisms or the growth of S. enteritidis in eggs or
C. botulinum can not occur, such as a food that has an aw and a pH that are above the
levels specified under Subparagraphs (c)(ii) and (iii) of this definition and that may
contain a preservative, other barrier to the growth of microorganisms, or a combination of
barriers that inhibit the growth of microorganisms.
(vi) A food that may contain an infectious or toxigenic microorganism or chemical or physical contaminant
at a level sufficient to cause illness, but that does not support the growth of microorganisms as specified
under Subparagraph (a) of this definition.
Premises means:
The physical facility, its contents, and the contiguous land or property under the control of the permit
holder
The physical facility, its contents, and the land or property if its facilities and contents
are under the control of the permit holder and may impact food establishment personnel, facilities, or
operations, if a food establishment is only one component of a larger operation such as a health care
facility, hotel, motel, school, recreational camp, or prison.
Ready-To-Eat Food
(a) "Ready-to-eat food" means food that is in a form that is edible without washing, cooking, or
additional preparation by the food establishment or the consumer and that is reasonably
expected to be consumed in that form.
(b) "Ready-to-eat food" includes:
(i)
Potentially hazardous food that is unpackaged and cooked to the temperature and time
required for the specific food under Subpart 3-401;
(ii)
Raw, washed, cut fruits and vegetables;
(iii)
Whole, raw fruits and vegetables that are presented for consumption without the need
for further washing, such as at a buffet; and
(iv)
Other food presented for consumption for which further washing or cooking is not
required, and from which rinds, peels, husks or shells are removed.
Refuse means solid waste not carried by water through the sewage system.
Regulatory Authority means the local, state, or federal enforcement body or authorized representative
having jurisdiction over the food establishment.
Sealed means free of cracks or other openings that allow the entry or passage of moisture.
Seating Capacity means the actual number of seats for patrons in a food service establishment. Seating
capacity does not include seats located at a bar or seats at tables that are located adjacent to a bar, if
meals are not served at those tables.
Sewage means liquid waste containing animal or vegetable matter in suspension or solution and may
include liquids containing chemicals in solution.
70
Smooth means:
A food-contact surface having a surface free of pits and inclusions with a cleanability equal to or
exceeding that of (100 grit) number 3 stainless steel;
A nonfood-contact surface of equipment having a surface equal to that of commercial grade hot-rolled
steel free of visible scale; and
A floor, wall, or ceiling having an even or level surface with no roughness or projections that render it
difficult to clean.
Vacuum Breaker. See Backflow Preventer.
References
The following is a list of reference materials that users of the Plan Review Manual may find useful to more
fully understand the complexities of facility plan review. These references contain suggested formulas in
addition to the ones included in the preceding plan review guide.
Baraban, Regina S. and Joseph F. Durocher, Successful Restaurant Design,
New York, NY: Van Nostrand Reinhold.
Barnes, James D., Manual of Recommended Practice for Ventilation in Food Service
Establishments, National Environmental Health Association.
Birchfield, John C., Design and Layout of Foodservice Facilities, New York, NY: Van Nostrand
Reinhold, 1984.
Food and Drug Administration, Food Code 1999, National Technical Information Service,
Springfield, VA.
Kazarian, Edward A., Foodservice Facilities Planning, Third Edition, Copyright Van Nostrand
Reinhold, New York, 1989.
NAFEM, National Association of Food Equipment Manufacturers, Introduction to the
Foodservice Industry (Kitchen Design).
North American Association of Food Equipment Manufacturers, An Introduction to the
Foodservice Industry, First Edition, 1996.
Slavato, J.A., Environmental Engineering & Sanitation, Fourth Edition, Copyright John Wiley &
Sons, Inc., United States and Canada, 1992.
Scrieven, Carl and James Stevens, Food Equipment Facts, Troy, NY: Conceptual Design, 1980
or latest printing (or equal publication).
Stipanuk, David M. and Roffman, Harold, Hospitality Facilities Management and Design,
American Hotel and Motel Association, Educational Institute, 1992.
71
Acknowledgements
This document is a modification of the FDA Plan Review Guidebook. The original FDA document
can be viewed at: http://vm.cfsan.fda.gov/~dms/prev-toc.html
Original revisions to the FDA guidebook completed in 2002 by:
Local Public Health:
 Barry Hugo, Bay County Health Department
 Rod McNeill, Genesee County Health Department
 Al Kramer, RS, Plan Review Specialist, Kent County Health Department
 Al Knowles, Lenawee County Health Department
 Gary Green, CFSP, Mid-Michigan District Health Department
 Rodney Blanchard, Monroe County Environmental Health Division
 Penney Massey, Northwest Michigan Community Health Agency
 Kent Singer, RS, Tuscola County Health Department
 Alan Hauck, RS, Washtenaw County Health Department
 Phyllis Ficzycz, Wayne County Health Department
 Brian Cecil, Jackson County Health Department
Industry:
 Ed LaClair, BS, MS, RS, Tricon Corporation
State:
 Susan Trombley, Region 7, Michigan Department of Agriculture
 Byron Beerbower, Food Inspection Program Coordinator, Michigan Department of Agriculture
 Kevin Besey, RS, MPA, DAAS, Plan Review Specialist, Michigan Department of Agriculture
The original FDA guidebook prepared by:
The Northeast Region Plan Review Development Committee for the Conference for Food
Protection. The following individuals and/or organizations are to be recognized for their
invaluable contributions:
Federal:
 John P. Schrade, U.S. Food and Drug Administration, Northeast Region, Director of State
Programs.
 Karen Coscarelli-Allmond, U.S. Food & Drug Administration, Office of Regulatory Affairs,
Division of Human Resource Development.
State:
 Frederick (Rick) Petersen, Stamford, Connecticut Department of Health.
 Northeast Region Plan Review Development Committee.
 South Carolina Department of Health & Environmental Control.
 Todd Stephens, South Carolina Department of Health & Environmental Control.
 Roger Fortman, North Carolina Dept of Health, Food, Lodging and Institutional Sanitation
Branch.
Other:
 Conference for Food Protection Plan Review Committee.
 D.L. Lancaster, Consultant, Ann Arbor, Michigan.
72